Gelatin Free Coffee Maple Iced Tea
Cold brew and maple-sweetened black tea come together in a drink that looks as stunning as it tastes — deep, layered, and completely refreshing. The slow pour technique creates a dramatic dark coffee layer floating above the amber tea, making it genuinely impressive to set down in front of guests. Many bottled iced teas and coffee drinks sneak in unexpected additives, but this one is built entirely from whole, recognizable ingredients you already trust. Maple syrup does double duty here, adding a warm, earthy sweetness that plays beautifully against the bold bitterness of the cold-brew concentrate. Steeping the tea low and slow, then chilling it overnight, means the flavor is deep and smooth rather than sharp or astringent. It's the kind of drink that feels like a café treat but comes together with almost zero active effort — just a little patience while things chill.
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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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