Citric Acid Free Coffee Maple Iced Tea
Iced drinks can be surprisingly tricky to navigate when citric acid is off the table, since it hides in everything from flavored syrups to commercial iced tea mixes. This recipe sidesteps all of that with just a handful of clean, straightforward ingredients — black tea, maple syrup, cold-brew coffee concentrate, and ice. The maple syrup brings a gentle, earthy sweetness that plays beautifully against the bold depth of cold-brew, and there's not a drop of citrus or citric acid in sight. Steeping the tea until it's deep amber and chilling it overnight means you get a seriously rich, full-flavored base that holds its own against the coffee layer. The slow-pour technique over the back of a spoon creates a stunning two-tone effect in the glass, making this feel like something you'd order at a specialty café. It's refreshing, a little indulgent, and genuinely impressive to serve to guests — or just to yourself on a slow 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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