Low Iodine 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 over ice for something that looks as impressive as it tastes. The maple syrup brings a warm, caramel-like sweetness that ties the bitterness of the coffee and the tannins of the tea into one surprisingly harmonious sip. For anyone navigating a low-iodine approach, beverages can be a sneaky source of concern, but every ingredient here is straightforward and naturally free of the additives and dairy products that often complicate things. There's no milk, no cream, no processed syrups with mystery ingredients — just tea, coffee, maple syrup, and ice. The slow-pour technique that creates that gorgeous floating coffee layer isn't just for show; it gives you the option to sip it layered or stir it into a unified, complex iced drink. Chilling the tea overnight means the actual prep when you're ready to serve takes only minutes, making this as practical as it is beautiful.
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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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