Eosinophilic Esophagitis Friendly Coffee Maple Iced Tea
This drink is a genuinely clever combination — bold cold-brew coffee floating over chilled black tea sweetened with maple syrup, served tall over ice. The layered pour technique creates a striking dark-over-amber effect that looks impressive without requiring any special equipment, just a spoon and a steady hand. For anyone navigating eosinophilic esophagitis, finding flavorful drinks that don't rely on dairy, artificial flavors, or common trigger ingredients can feel limiting, but this one keeps things beautifully simple. Every ingredient here is straightforward: brewed tea, cold-brew concentrate, maple syrup, water, and ice — nothing hidden, nothing processed. The maple syrup adds a gentle, rounded sweetness that plays off the bitterness of both the tea and the coffee in a way that feels intentional and satisfying. It's the kind of drink that works just as well as a slow weekend morning treat as it does a refreshing afternoon pick-me-up.
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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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