Eggless Coffee Maple Iced Tea
Cold brew and maple-sweetened black tea come together in a drink that looks as dramatic as it tastes, with a rich, dark coffee layer floating above a warm amber base. The trick is pouring the cold brew over the back of a spoon so it sits on top in a gorgeous, café-worthy stripe before you stir it all together. Maple syrup does the sweetening here, dissolving cleanly into the hot tea and adding a subtle earthy depth that plain sugar just can't match. This is naturally free of eggs and any animal-derived binders or emulsifiers — it's simply tea, coffee, and a touch of sweetener over ice, which means the ingredient list is refreshingly short and trustworthy. The overnight chill time is worth every minute, because cold tea that's been properly refrigerated has a smoother, less bitter flavor than anything you'd rush at room temperature. It's the kind of drink you make the night before and look forward to all morning.
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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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