Legume Free Coffee Maple Iced Tea
Cold brew floating on a pool of maple-sweetened black tea — this drink is as stunning to look at as it is to sip. The maple syrup dissolves right into the hot-steeped tea, giving the whole thing a gentle, earthy sweetness that plays beautifully against the bold, roasted depth of the coffee layer. Pouring the cold brew over the back of a spoon is a small trick that creates a dramatic two-tone effect in the glass, making it feel far fancier than the handful of ingredients involved. Everything here is naturally free of legumes — no hidden additives, no processed syrups with mystery ingredients, just tea, coffee, maple, and ice. It's the kind of drink that works equally well as a slow weekend morning treat or an afternoon pick-me-up when you need something a little more interesting than plain iced coffee. Make the tea the night before and the whole thing comes together in minutes when you're ready to serve.
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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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