Low Sodium Coffee Maple Iced Tea
This drink is the kind of thing you make once and immediately want every single morning. Steeped black tea gets sweetened with maple syrup — a natural, rich alternative to refined sugar — then chilled overnight so it's deeply flavored and perfectly cold when you need it. The cold-brew coffee layer floats on top in a dramatic dark ribbon, poured slowly over the back of a spoon for that café-worthy visual. What makes this combination so satisfying is the contrast: the malty, slightly sweet tea underneath and the bold, roasted coffee on top, all softened by a generous pile of ice. There's no added salt anywhere in this recipe, so every sip is clean and naturally flavored, letting the maple and coffee do all the heavy lifting. It's an impressive drink to serve guests, but honestly just as good made quietly for yourself on a slow morning.
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Learn more →Ingredients
2 servings
For the tea
- 2 cups water
- 2 black tea bags (such as english breakfast or assam)
- 2 tbsp maple syrup
For the coffee layer
- ½ cup cold-brew coffee concentrate
- ¼ cup cold water, for diluting coffee (optional)
For serving
- 2 cups ice cubes
Instructions
- 1
Bring 2 cups of water to a boil in a medium saucepan, then remove from the heat. Add the tea bags and steep for 4–5 minutes, until the tea is deep amber and full-flavored.
- 2
Remove and discard the tea bags. Stir in the maple syrup until fully dissolved. Let the sweetened tea cool to room temperature, then transfer to a pitcher or jar and refrigerate for at least 8 hours, until thoroughly chilled.
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