Coconut Free Coffee Maple Iced Tea
Cold brew and maple-sweetened black tea come together in a drink that looks as stunning as it tastes — a deep, layered glass of amber tea crowned with a dark ribbon of coffee floating on top. The maple syrup dissolves right into the hot tea, lending a gentle, earthy sweetness that plays beautifully against the bold, slightly bitter notes of the cold-brew concentrate. Pouring the coffee over the back of a spoon is a simple bartender trick that keeps the layers distinct, making this feel like something you'd order at a specialty café. Every ingredient here is straightforward and naturally free from tropical oils or hidden additives that can sneak into flavored syrups and store-bought bottled drinks. The overnight chill on the tea is worth the wait — it means the flavors meld and deepen before a single ice cube hits the glass. Serve it layered for the visual drama, or give it a quick stir and let the coffee and tea swirl into something rich and complex.
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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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