Hazelnut Free Coffee Maple Iced Tea
This drink is a stunning collision of bold cold brew, earthy black tea, and the warm sweetness of maple syrup — all poured over ice for something that feels genuinely special. The layered presentation alone is worth making it: that dark ribbon of coffee floating over the amber tea looks like something you'd pay too much for at a specialty café. Because every ingredient here is straightforward and naturally free of nut-based additions, you can skip the label-scanning that comes with flavored syrups and pre-made coffee drinks that sometimes sneak in hazelnut flavoring or extracts. The maple syrup does all the sweetening work with a subtle, caramel-like depth that pairs beautifully with the bitterness of cold-brew concentrate. Steeping the tea low and slow, then chilling it overnight, means the flavors are fully developed before a single ice cube hits the glass. Pour the coffee over the back of a spoon for that gorgeous layered effect, or just stir it all together and enjoy a refreshing, complex iced drink that comes together with almost zero effort.
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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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