Black Pepper Free Coffee Maple Iced Tea
Cold brew and maple-sweetened black tea come together in a drink that looks as stunning as it tastes — deep amber tea beneath a dark, moody coffee layer that floats like something out of a specialty café. The maple syrup dissolves right into the hot tea, lending a gentle, earthy sweetness that plays beautifully against the bold bitterness of the cold-brew concentrate. There are no spice blends, no flavored syrups, and no store-bought shortcuts to second-guess here — just clean, simple ingredients that are naturally free of any pepper-derived heat or seasoning. The slow-pour technique over the back of a spoon is a small but satisfying trick that keeps the layers distinct, making this as much a visual treat as a flavorful one. It's the kind of drink you'd happily pay too much for at a coffee shop, except you made it at home with almost no effort. Serve it layered for the wow factor, or give it a stir and let the flavors meld into one deeply satisfying 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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