Oral Allergy Syndrome Friendly Coffee Maple Iced Tea
This drink is a genuinely clever combination — deep, malty black tea sweetened with maple syrup, then crowned with a slow-poured layer of cold-brew coffee that floats dramatically on top. The layered effect looks like something you'd pay too much for at a café, but it comes together with just a handful of pantry staples and a little patience. For anyone navigating oral allergy syndrome, finding a satisfying cold drink that doesn't rely on fresh fruits, raw nuts, or botanical additives can feel surprisingly limiting — this one sidesteps all of that entirely. Black tea, maple syrup, cold-brew concentrate, and ice are all you need, and none of them carry the raw plant proteins that tend to cause problems. The maple syrup adds a warm, rounded sweetness that plays beautifully against the slight bitterness of the coffee layer, making this feel indulgent without being cloying. The spoon-pour technique for the coffee is a small but satisfying trick that keeps the layers distinct right up until you're ready to stir and drink. Make a big batch of the sweetened tea ahead of time and you'll have the hardest part done — assembly takes about two minutes.
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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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