Capsaicin Free Coffee Maple Iced Tea
Cold brew, black tea, and a drizzle of maple syrup walk into a glass — and the result is genuinely stunning. The deep amber tea is brewed strong, sweetened while still hot so the maple fully dissolves, then chilled overnight for a flavor that's rich and smooth without any bitterness. When it's time to serve, the cold-brew concentrate gets poured slowly over the back of a spoon so it floats in a gorgeous dark layer on top of the tea, making this as beautiful to look at as it is to drink. For anyone avoiding capsaicin, this is the kind of refreshing, complex beverage that proves you don't need heat to get serious depth of flavor. The combination of earthy coffee and lightly sweet, malty tea is surprisingly sophisticated — like something you'd pay too much for at a specialty café. It comes together with just a handful of pantry staples and a little patience while the tea chills, which makes it perfect for prepping ahead on a warm afternoon.
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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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