Lactose Free Coffee Maple Iced Tea
Cold brew, black tea, and a drizzle of maple syrup walk into a glass — and the result is genuinely one of the most refreshing drinks you can make at home. The maple syrup dissolves right into the hot-steeped tea, giving it a gentle, earthy sweetness that plays beautifully against the bold bitterness of the cold-brew layer. Because every single ingredient here is naturally free of dairy, there's no swapping, substituting, or label-checking required — it just works. The layering technique, pouring the coffee slowly over the back of a spoon, creates a dramatic dark-over-amber effect that looks like something from a specialty café. Chilling the tea overnight means the flavors deepen and mellow, so when you're ready to serve, it's just a matter of loading up the ice and doing the pour. Stir it together for a smooth, complex sip, or leave it layered if you want the full visual effect before it hits the table.
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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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