Nightshade Free Coffee Maple Iced Tea
This drink is proof that a stunning café-style beverage doesn't require a single complicated ingredient. Cold-brew coffee concentrate floats in a dramatic dark layer over chilled, maple-sweetened black tea, making it as gorgeous to look at as it is to sip. The maple syrup brings a gentle, earthy sweetness that plays beautifully against the bold, slightly bitter coffee — no refined sugar, no artificial syrups, just real flavor. For anyone navigating a nightshade-free lifestyle, beverages can sometimes feel like a minefield of hidden spice blends or flavored syrups with questionable additives, but every component here is clean and straightforward. The slow-pour layering technique is a small but satisfying kitchen trick that makes the whole thing feel special, whether you're serving guests or just treating yourself on a slow morning. Stir it together right before drinking for a smooth, complex iced drink, or leave it layered a little longer and let the flavors gradually meld on their own terms.
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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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