Beef Free Coffee Maple Iced Tea
This drink is a little unexpected and completely refreshing — a chilled, maple-sweetened black tea topped with a dramatic float of cold-brew coffee that looks as good as it tastes. The maple syrup dissolves right into the hot tea, leaving behind a subtle, earthy sweetness that plays beautifully against the bold, roasted notes of the coffee layer. Steeping the tea until it hits that deep amber color is key, and the overnight chill in the fridge means the flavors fully meld before you even pour a drop. The slow-pour technique over the back of a spoon creates a gorgeous two-tone effect that makes this feel like something you'd order at a specialty café. It's naturally free from any animal proteins, so there's nothing to second-guess in the ingredient list — just tea, coffee, maple syrup, and ice. Serve it layered for the visual wow factor, or give it a quick stir to blend everything into one smooth, complex sip.
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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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