Gluten Free Coffee Maple Iced Tea
This drink is the kind of thing you make once and immediately want to keep on rotation all summer long. The combination of bold cold-brew coffee and maple-sweetened black tea sounds simple, but the layered pour creates something genuinely stunning in the glass — deep amber tea beneath a dark, glossy coffee crown. Every single ingredient here is naturally free of gluten, so there's no label-checking or substitution stress involved; it's just clean, straightforward refreshment. Steeping the tea low and slow, then chilling it overnight, is what gives the base that rich, full-flavored depth that holds up beautifully against the coffee. Maple syrup does double duty as both sweetener and a subtle earthy note that ties the two layers together in a way plain sugar never could. Pour the cold brew slowly over the back of a spoon and you get that dramatic float that makes it look like something from a specialty café — no barista required.
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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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