Pumpkin Pie Toffee Crunch Latte

- 2 shots of espresso
- 2 tbsp Torani Pumpkin Pie Syrup
- Ice
- 1/2 cup cold milk (or dairy-free alternative)
- 1/4 cup whipped cream (optional)
- 2 tbsp crushed toffee bits (store-bought or homemade)

For the Toffee Crunch:

- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- Pinch of salt
- 1/2 tsp vanilla extract (optional)

1. Add 2 tbsp of Torani Pumpkin Pie Syrup to a glass.
2. Brew 2 shots of espresso and stir in well.
3. Fill the glass with ice and pour in the cold milk, leaving a little space at the top.
4. Add a dollop of whipped cream on top.
5. Sprinkle 2 tbsp of crushed toffee bits over the whipped cream or directly on the drink.
6. Enjoy your Pumpkin Pie Toffee Crunch Latte!

Toffee Crunch Instructions: 
In a small saucepan, melt the butter over medium heat. Add sugar and salt, stirring constantly until the mixture turns a darker golden brown (about 5-7 minutes). Remove from heat and stir in the vanilla extract. Pour the toffee onto a parchment-lined baking sheet in a thin even layer and let it cool completely. Once cooled, break the toffee into small bits for topping. You can crush them into smaller bits or leave them bigger for an extra crunch. Store left over pieces in an airtight container on the counter to enjoy toffee crunch toppings all week!