Chicken Free Coffee Maple Iced Tea
This drink is the kind of thing that makes you stop and think about why you ever settled for plain iced tea in the first place. Steeped black tea — think bold English Breakfast or malty Assam — gets sweetened with maple syrup for a natural, caramel-edged depth that feels a little indulgent without being over the top. The real showstopper is the cold-brew coffee layer, poured slowly over the back of a spoon so it floats in a gorgeous dark ribbon above the amber tea. It's a visual moment before it even hits your lips. The whole thing comes together with just a handful of pantry staples and a little patience while the tea chills overnight. Whether you stir it all together or sip it layered, the combination of earthy coffee, tannic tea, and sweet maple is genuinely hard to put down 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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