Fish Free Coffee Maple Iced Tea
This drink is a stunning collision of two beloved beverages — bold cold-brew coffee and lightly sweetened black tea — layered together in a glass for something that looks as good as it tastes. The maple syrup brings a gentle, earthy sweetness that ties the two together without overpowering either, making every sip feel balanced and a little indulgent. Steeping the tea until it hits that deep amber color is key, and chilling it overnight means you're rewarded with a perfectly smooth, full-flavored base when you're ready to pour. The slow-pour technique over the back of a spoon creates that gorgeous floating coffee layer on top, which makes this feel genuinely café-worthy right in your own kitchen. Everything here is naturally free from any animal-derived seafood ingredients — just tea, coffee, maple syrup, and ice, so there's nothing to second-guess on the label. It's an ideal make-ahead drink since the tea needs that long chill, meaning most of the work is done well before you're thirsty. Whether you stir it all together or sip it in dramatic layers, this is the kind of glass you'll want to make on repeat all summer long.
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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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