Melt most of the white chocolate gently in a large pan, being careful not to burn. Stir frequently until just melted, making sure to reserve two square pieces of chocolate (an inch on each side).

Pour melted white chocolate onto a small plate and dip two Gibraltar glasses (or any two identical 4 oz glasses) in the white chocolate and coat the rims.

Flip glasses over and add one piece of the remaining chocolate to each glass.

Prepare a double espresso and, using a spouted porta-filter, pull the shots directly over the chocolate in the glasses.

Add cinnamon and nutmeg in equal amounts to each glass and stir the spices, espresso, and chocolate together.

Add oatmilk to a steaming pitcher (or pot if no espresso machine is available) and steam the milk until it reaches 130ºF.

Dust the top of the drinks with pretzel and graham cracker dust.

Garnish with caramel popcorn and cheers with a friend!