BHA & BHT Free Coffee Maple Iced Tea

Total time8 hr 10 min

Prep time10 min

Cook time0 min

4.9

(29)

This drink is the kind of thing you make once and immediately want to keep on rotation all summer long. The combination of bold cold-brew coffee and lightly sweetened black tea creates a layered, café-worthy beverage that looks as impressive as it tastes. Maple syrup does the sweetening here — no processed additives, no synthetic preservatives, just pure and straightforward flavor that dissolves right into the warm tea. For anyone navigating BHA and BHT concerns, that matters more than it might seem, since many flavored syrups and coffee concentrates can sneak in unwanted preservatives. Using cold-brew concentrate and whole-leaf-style tea bags keeps every component clean and recognizable. The slow pour over the back of a spoon creates a gorgeous dark-over-amber layer that makes this feel like something from a specialty coffee shop, not your own kitchen. Stir it together just before sipping and let the earthy coffee, malty tea, and caramel-sweet maple do their thing.

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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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