1. Add the brown sugar and almond milk to a small saucepan and cook over medium-high heat until the sugar dissolves and it begins to simmer- about 10 to 15 minutes. Stir occasionally.
2. Remove from heat and stir in the apple sauce, butter and salt. 
3. Let the syrup cool to room temperature in the pan for about 1 hour.
4. Bottle into an airtight container and store at room temperature for up to 2 weeks. 

For the latte:

200ml Almond Breeze Barista

1 shot espresso (or instant coffee equivalent)

25ml Toffee Apple Syrup 

1. Heat almond milk in a milk frother. Add to serving mug and pour in espresso, along with the syrup.
2. Top with additional syrup, sprinkle with cinnamon and enjoy.