Latex Free Coffee Maple Iced Tea
This drink is a stunning collision of two beloved beverages — bold cold-brew coffee and lightly sweetened black tea — layered together in a glass for something that looks as impressive as it tastes. The maple syrup brings a gentle, earthy sweetness that ties the two layers together without overpowering either one. Every ingredient here is straightforward and naturally free from the proteins found in latex-reactive foods, so there's no need to scrutinize labels or worry about hidden additives. The slow-pour technique over the back of a spoon creates a gorgeous dark-over-amber effect that makes this feel like something you'd order at 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 assembling over ice. It works beautifully as a morning pick-me-up or an afternoon treat when you want something a little more interesting than plain iced tea or a standard cold brew.
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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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