Pecan Free Coffee Maple Iced Tea
This drink is the kind of thing you make once and immediately want to keep on rotation all summer long. Cold-brew coffee 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 dissolves right into the hot tea, lending a warm, rounded sweetness that plays beautifully against the bold, slightly bitter coffee concentrate. Everything here is straightforward pantry and fridge territory — tea bags, cold brew, maple syrup, ice — so there's nothing to second-guess when it comes to hidden additives or cross-contact concerns. The slow-pour technique over the back of a spoon is a small but satisfying trick that keeps those layers distinct right up until you're ready to stir and drink. It's the kind of refreshing, café-worthy beverage that feels like a treat without requiring any special equipment beyond a spoon and a tall glass.
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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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