High Fructose Corn Syrup 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 deeply steeped black tea sounds unexpected, but the two layers complement each other beautifully — bitter, smooth, and just barely sweet. That sweetness comes entirely from real maple syrup, which means you get a rich, rounded flavor without any of the cloying aftertaste that processed sweeteners leave behind. For anyone navigating a high fructose corn syrup-free lifestyle, store-bought flavored iced teas and coffee drinks are practically a minefield of hidden additives, so making your own is genuinely the smarter move. The slow-pour layering technique gives you a stunning dark-over-amber presentation that looks far more impressive than the effort involved. Stir it together right before you drink it and the flavors meld into something that tastes like a specialty café drink — made entirely in your own kitchen with ingredients you can actually trust.
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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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