Paleo Coffee Maple Iced Tea

Total time8 hr 10 min

Prep time10 min

Cook time0 min

4.9

(29)

Cold brew and black tea might sound like an unlikely pairing, but this drink pulls them together in a way that feels both refreshing and surprisingly sophisticated. Maple syrup does the sweetening here — no refined sugar, no artificial syrups, just the real thing stirred into freshly steeped tea before it chills overnight. That slow refrigeration step is what makes the difference, letting the flavors meld into something smooth and deeply flavored rather than sharp or bitter. The layered pour is a genuinely fun technique: tilting a spoon just above the surface lets the cold brew float in a dark ribbon over the amber tea, making it look like something from a specialty café. It works beautifully for anyone keeping grains, dairy, and processed sweeteners off the table, since every ingredient here is exactly what it says it is. Serve it layered for the visual drama, or give it a quick stir and drink it down — either way, it's the kind of glass you'll want to make again before the first one is even finished.

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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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