MSG Free Coffee Maple Iced Tea
Cold brew floated over maple-sweetened black tea is one of those drinks that looks almost too pretty to touch — but you absolutely should. The deep amber tea base gets its gentle sweetness entirely from real maple syrup, so there's no flavoring packets, no powdered mixes, and nothing with a suspiciously long ingredient list to worry about. Steeping the tea until it's rich and full-bodied means every sip has real backbone, and chilling it overnight lets the flavors settle into something smooth and rounded. The slow-pour technique — trickling the cold brew over the back of a spoon — creates a dramatic dark layer that sits right on top of the tea, making it genuinely stunning in a tall glass. It's the kind of drink you'd pay too much for at a specialty café, made entirely from things you probably already have at home. Stir it together just before drinking for a mellow, lightly caffeinated sip, or leave it layered if you want the full visual effect a little longer.
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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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