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| Sysco Canada > Home > Recipes > Beverages > Raspberry Coconut Caramel Swirl Iced Coffee |
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| Raspberry Coconut Caramel Swirl Iced Coffee |
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| Courtesy Of: Sysco Corporation |
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| Yield: 8 - 10 servings (111 fl. oz) |
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| Ingredients: |
| Iced Coffee Base (see below) |
64 fl. oz. |
| Coconut Syrup |
36 pumps (9 fl. oz. or 250 ml l) |
| Raspberry Syrup |
24 pumps (6 fl. oz. or 175 ml) |
| Milk, chilled |
32 fl. oz or 4 cups |
| Caramel Sauce |
Drizzled on top of beverage |
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| Directions: |
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.
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