Almond Free Coffee Maple Iced Tea
Cold brew floating over sweet maple tea is one of those drinks that looks like it belongs in a café window — and it tastes just as good as it looks. The maple syrup dissolves into the steeped black tea while it chills overnight, giving the whole thing a warm, earthy sweetness that pairs beautifully with the bold depth of cold-brew coffee. Pouring the coffee slowly over the back of a spoon creates that gorgeous dark layer on top, so you get a dramatic two-tone effect before you even take a sip. Every ingredient here is straightforward and naturally free from tree nuts, so there's no label-scanning or substitution stress involved — just simple, clean components that do all the work. It's refreshing enough for a hot afternoon but rich enough to stand in for your morning coffee routine. Make the tea the night before and assembly takes about two minutes, which is honestly the best kind of recipe.
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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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