Citrus Free Coffee Maple Iced Tea

Total time8 hr 10 min

Prep time10 min

Cook time0 min

4.9

(29)

Cold brew and maple syrup make for a surprisingly sophisticated pairing, and this iced tea brings them together in a way that feels almost too pretty to drink. The maple syrup dissolves into the steeped black tea while it chills overnight, giving the whole drink a deep, rounded sweetness that doesn't rely on any fruit juice or flavored syrups. That makes it a genuinely easy win for anyone navigating a citrus-free lifestyle — so many café-style drinks sneak in lemon, orange, or lime, but every ingredient here is clean and straightforward. The slow pour of cold-brew concentrate over the back of a spoon creates a dramatic layered effect, with a dark coffee ribbon floating above the amber tea. It's the kind of drink that looks like it came from a specialty coffee shop but comes together with just a handful of pantry staples. Stir it together right before sipping for a mellow, lightly caffeinated refresher, or leave it layered if you want the full visual impact at the table.

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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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