Cinnamon Free Coffee Maple Iced Tea
This drink is a little unexpected and completely refreshing — a chilled, maple-sweetened black tea base topped with a dramatic float of cold-brew coffee that looks as good as it tastes. The maple syrup dissolves right into the warm tea, lending a gentle, earthy sweetness that plays beautifully against the bold, slightly bitter coffee layer. No flavored syrups, no spice blends, no hidden additives — just four clean ingredients that come together into something genuinely special. Pouring the cold brew slowly over the back of a spoon creates that gorgeous two-tone effect, so it doubles as a showstopper if you're serving guests. The tea needs a good overnight chill, which actually makes this ideal for prepping ahead — your future self will thank you when a tall, icy glass is waiting in the fridge. It's the kind of drink that feels like a café treat without any of the guesswork about what's actually in it.
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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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