Pumpkin Toffee Nut Cold Brew

For the Pumpkin Toffee Nut Coffee Syrup:

1.  Combine 1 cup toffee bits, 1/2 cup sugar, 1/2 cup brown sugar, 1/2 cup pumpkin puree, 2 tsp pumpkin spice, and 2 cups of water in a pot.
2.  Bring the mixture to a low simmer for 12-15 minutes, taking care as it can easily boil over.
3.  Add a pinch of salt.
4.  Remove the pot from heat and stir in 1/2 tsp almond extract (adding extract off heat helps retain flavor).
5.  Strain the syrup into a wide-mouth container.
6.  Refrigerate for at least 3 hours.
7.  Scrape off any hardened layer from the top surface.
8.  Bottle the syrup and store it in the refrigerator; it will remain good for 2 weeks.

For the Pumpkin Toffee Nut Cold Brew:

1.  In a glass, combine 2 tablespoons of the prepared pumpkin toffee nut syrup with ice and 12 ounces of your favorite cold brew.
2.  Top the drink with 1/4 cup of your chosen milk.
3.  Serve immediately and enjoy! 🎃🤎