Emulsifier Free Coffee Maple Iced Tea

Total time8 hr 10 min

Prep time10 min

Cook time0 min

4.9

(29)

Cold brew floating on a pool of maple-sweetened tea is one of those simple combinations that looks far more impressive than the effort involved. 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 coffee layer. Because every ingredient here is exactly what it says on the label — tea bags, cold-brew concentrate, maple syrup, ice — there's no need to scan for hidden additives or worry about what's quietly lurking in a flavored syrup or commercial sweetener. Pouring the cold brew slowly over the back of a spoon is the little trick that keeps those two gorgeous layers distinct in the glass, making it as satisfying to look at as it is to drink. It's the kind of drink that feels like a specialty café order but comes together entirely in your own kitchen, with full control over every ingredient that goes into it. Stir it together just before sipping or leave it layered for the visual drama — either way, it's a seriously refreshing glass.

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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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