Peanut Free Coffee Maple Iced Tea
This drink is the kind of thing that makes you rethink your entire afternoon routine. Earthy black tea gets sweetened with maple syrup for a subtly woodsy, caramel-like base, and then cold-brew coffee is floated on top in a dramatic dark layer that looks as good as it tastes. The layering technique — pouring the coffee slowly over the back of a spoon — keeps the two components visually distinct right up until you stir and take that first sip. It's a genuinely satisfying combination of bold, smooth, and lightly sweet all at once. Because the ingredients here are straightforward pantry staples, there's no need to scan labels for hidden additives or worry about cross-contact from shared processing facilities. Make the tea the night before, keep it chilled, and assembly takes about two minutes when you're ready to serve. Whether you're a cold-brew devotee or a tea purist, this one is worth the crossover.
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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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