Mushroom Free Coffee Maple Iced Tea
This drink is the kind of thing you make once and immediately want to keep on rotation all summer long. Sweetened with maple syrup instead of refined sugar, the black tea base takes on a warm, almost caramel-like depth that pairs beautifully with the bold punch of cold-brew coffee. The layering technique — pouring the coffee slowly over the back of a spoon — creates a stunning dark-over-amber effect that looks far more impressive than the effort involved. Chilling the tea overnight means the flavors meld and mellow, so every sip is smooth and well-rounded rather than sharp or bitter. There are no tricky ingredients here, just pantry staples and a little patience, making it completely stress-free to pull together. It works equally well stirred together for a unified flavor or left in dramatic layers for a café-worthy presentation at home.
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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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