Oats Free Coffee Maple Iced Tea
Cold brew and maple-sweetened black tea come together in a drink that looks as dramatic as it tastes — deep, layered, and completely refreshing. The trick of pouring the coffee over the back of a spoon creates a stunning dark float that sits above the amber tea, making it genuinely impressive to serve to guests or just to yourself on a slow afternoon. Maple syrup brings a gentle, rounded sweetness that plays beautifully against the bold bitterness of the cold-brew concentrate, while a strong steep of English Breakfast or Assam keeps the tea from getting lost in the mix. Everything here is naturally free of grains and grain-derived ingredients, so there's no label-checking or substitution stress involved — just clean, simple components that do exactly what you want them to do. Make the tea the night before and let it chill overnight, and assembly the next day takes about two minutes. It's the kind of drink that feels like something you'd order at a specialty café, except you made it at home for a fraction of the cost.
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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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