Barley Free Coffee Maple Iced Tea

Total time8 hr 10 min

Prep time10 min

Cook time0 min

4.9

(29)

Cold brew and maple-sweetened black tea come together in a drink that looks as impressive as it tastes — deep, layered, and just sweet enough to feel like a treat. The maple syrup dissolves right into the warm tea, giving the whole drink a gentle, earthy sweetness that plays beautifully against the bold bitterness of the coffee concentrate. Pouring the cold brew over the back of a spoon creates that gorgeous floating layer that makes this feel like something you'd order at a specialty café, not mix up at home. There's nothing hidden or complicated in this recipe — just tea, cold brew, maple syrup, and ice — so it's naturally free of grain-based additives or malt ingredients that can sneak into flavored drinks and syrups. The overnight chill time means the tea is perfectly cold and mellow by the time you're ready to pour, making it a great make-ahead option for warm afternoons. Stir it together just before sipping or leave it layered for a dramatic presentation — either way, it delivers.

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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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