Dairy Free Coffee Maple Iced Tea

Total time8 hr 10 min

Prep time10 min

Cook time0 min

4.9

(29)

Cold brew, black tea, and a drizzle of maple syrup walk into a glass — and the result is genuinely one of the most refreshing drinks you can make at home. The maple syrup dissolves right into the hot-steeped tea, giving it a gentle, earthy sweetness that plays beautifully against the bold, slightly bitter coffee layer. Every single ingredient here is naturally free of dairy, so there's no swapping, substituting, or label-checking required — just clean, simple components that do all the work. The slow-pour technique creates a dramatic dark layer of cold brew floating over the amber tea, which makes it look like something you'd pay too much for at a specialty café. Chilling the tea overnight means the flavors deepen and mellow, so when you finally pour it over ice it tastes intentional and polished rather than rushed. Stir it together just before drinking for a smooth, layered sip, or leave it as-is and let people admire it for a moment first — it's honestly that pretty.

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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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