Cashew Free Coffee Maple Iced Tea
Cold brew and black tea might sound like an unlikely pairing, but together they create something genuinely special — bold, smooth, and just sweet enough from a swirl of maple syrup. The tea is steeped until it hits that deep amber color, chilled overnight, and then layered with coffee concentrate in a way that looks almost too pretty to drink. Pouring the cold brew over the back of a spoon is a small trick that pays off big, giving you that dramatic two-tone effect right in the glass. Every single ingredient here is straightforward and naturally free from tree nuts, so there's no label-scanning or substitution stress involved. It's the kind of drink that feels like a specialty café order but comes together with almost no effort in your own kitchen. Stir it together for a unified sip or leave it layered for the full visual effect — either way, it's a seriously refreshing upgrade to your usual iced tea routine.
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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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