Mustard Free Coffee Maple Iced Tea
Cold brew and maple-sweetened black tea come together in a drink that looks as stunning as it tastes — a deep, layered glass of amber tea crowned with a dark drift of coffee. The maple syrup dissolves right into the hot-steeped tea, adding a gentle, earthy sweetness that plays beautifully against the bold bitterness of the cold-brew concentrate. Pouring the coffee slowly over the back of a spoon creates that gorgeous floating layer, making this feel like something you'd order at a specialty café rather than something you made at home. For anyone navigating condiment-heavy menus or packaged drink mixes with sneaky additives, this one is refreshingly straightforward — just tea, coffee, maple syrup, and ice. The overnight chill time does most of the work, so all you need to do at serving time is pour and impress. It's equally good stirred together into a smooth, complex iced drink or left layered for a dramatic presentation that practically begs to be photographed.
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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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