Carrageenan Free Coffee Maple Iced Tea

Total time8 hr 10 min

Prep time10 min

Cook time0 min

4.9

(29)

This drink is a stunning collision of bold cold-brew coffee and lightly sweetened black tea, layered in a glass for a presentation that looks almost too good to stir. The maple syrup brings a warm, earthy sweetness that ties the two components together beautifully — far more interesting than plain sugar ever could. Many ready-made flavored teas and coffee drinks sneak in thickeners and stabilizers that can be hard to spot on a label, so making this from scratch puts you fully in control of every ingredient. The slow pour over the back of a spoon creates a gorgeous dark-over-amber float that makes it feel like something you'd order at a specialty café. Cold-brew concentrate keeps the coffee layer smooth and mellow rather than sharp or acidic, so the flavors stay balanced even as the ice melts. It's the kind of drink that works equally well as a slow weekend morning treat or an afternoon pick-me-up when you need something a little more exciting than plain iced tea.

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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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