Fructose Free Coffee Maple Iced Tea
Layered drinks that look this good usually come loaded with flavored syrups and sweeteners that can be a real problem for anyone managing fructose intake. This one keeps things clean by using maple syrup as the only sweetener — a smart swap that delivers genuine depth and warmth without the fructose overload of honey, agave, or high-fructose corn syrup. The base is a deeply steeped black tea, chilled overnight so it's perfectly cold and mellow by the time you're ready to pour. Cold-brew concentrate floats on top in a dramatic dark layer, creating that café-worthy look right in your own kitchen. The slow pour over the back of a spoon is a small technique that makes a big visual difference, and it genuinely works. Sip it stirred together for a smooth, lightly sweet coffee-tea hybrid, or leave it layered if you want to impress someone before they even take a sip.
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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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