In a pot add water, brown sugar, maple syrup, corn syrup, pecan extract, cinnamon and allspice.
Bring to a boil over medium high heat and reduce heat to low. Cook for 2 minutes and remove from heat. Pour the syrup in a separate container and chill.
Prepare the creamer by mixing 6 Tbsp syrup per 1 cup pecanmilk creamer.
Fill a glass with ice ¾ full and pour over 4 oz cold brew coffee followed by 2 oz of the creamer mixture. The drink may be served with the creamer settled on the bottom or mixed.
Prepare the foam by using a frother or blender and blending the barista pecanmilk until foamy. Using a spoon scoop about 1-2 Tbsp of froth off the top per drink.
Top the foam with crushed candied pecans and serve.
