Gut Friendly Coffee Maple Iced Tea
This drink is a genuinely clever combination — cold-brewed coffee floating in a dark, dramatic layer over chilled maple-sweetened black tea, served over a generous pile of ice. The maple syrup brings a gentle, natural sweetness that feels far more interesting than plain sugar, and it dissolves beautifully into the warm tea during brewing. Cold-brew concentrate is naturally lower in acidity than hot-brewed coffee, which makes this a much kinder choice for anyone who finds regular iced coffee a little rough on the stomach. Steeping the tea low and slow, then chilling it overnight, keeps the tannins mellow and the flavor smooth rather than bitter or harsh. The whole thing comes together with just a handful of clean, recognizable ingredients — no syrups with mystery additives, no artificial flavors, nothing your gut has to work hard to process. Pouring the coffee over the back of a spoon to create that layered effect is a small move that makes the finished glass look genuinely stunning. Stir it together right before you drink it and you get a complex, lightly sweet, deeply satisfying sip every single time.
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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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