Raspberry Coconut Caramel Swirl Iced Coffee Courtesy Of: Sysco Corporation Raspberry Coconut Caramel Swirl Iced Coffee 8 - 10 servings (111 fl. oz) 64 fl. oz. Iced Coffee Base (see below) 36 pumps (9 fl. oz. or 250 ml l) Coconut Syrup 24 pumps (6 fl. oz. or 175 ml) Raspberry Syrup 32 fl. oz or 4 cups Milk, chilled Drizzled on top of beverage Caramel Sauce Combine all ingredients in a large pitcher or tub, starting with the iced coffee base (see below), then adding the Coconut and Raspberry Syrups, and finally the milk. Stir with a clean utensil. Divide the prepared mixture into smaller, more manageable pitchers for pouring. When serving, fill each glass three-quarters full, then add ice and drizzle caramel sauce on top.

Iced Coffee Base
To create the iced coffee base: First brew double-strength coffee using twice the usual number of portion packs for the coffeemaker. Then fill a number of 2-liter pitchers each with 1 liter of ice and 1 liter of double-strength coffee. After the ice melts, each pitcher will contain from 1.5 to 1.9 liters of iced coffee base. The iced coffee has a shelf life of 8 hours if refrigerated, or 4 hours unrefrigerated.