Brazil Nut Free Coffee Maple Iced Tea

Total time8 hr 10 min

Prep time10 min

Cook time0 min

4.9

(29)

Cold brew coffee and maple-sweetened black tea come together in a drink that looks as stunning as it tastes — two distinct layers of deep amber and rich dark coffee sitting over a glass packed with ice. The maple syrup dissolves right into the hot-steeped tea, adding a gentle, earthy sweetness that plays beautifully against the bold bitterness of the cold-brew concentrate. Pouring the coffee slowly over the back of a spoon creates that gorgeous floating layer, making this feel like something you'd order at a specialty café rather than whip up at home. Every ingredient here is naturally free from tree nut concerns, so there's no label-scanning or substitution stress — just simple, clean components you likely already have on hand. The tea needs a good chill in the fridge, so it's perfect to prep the night before and have ready to pour when the afternoon heat hits. Stir it together just before drinking for a smooth, complex sip, or leave it layered for a seriously impressive presentation.

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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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