Pescatarian Coffee Maple Iced Tea

Total time8 hr 10 min

Prep time10 min

Cook time0 min

4.9

(29)

This drink is equal parts refreshing and indulgent — a layered glass of cold, maple-sweetened black tea crowned with a dramatic float of cold-brew coffee. The maple syrup dissolves right into the hot tea, lending a gentle caramel sweetness that plays beautifully against the bold, slightly bitter coffee layer on top. Steeping the tea until it hits that deep amber color is the key to making sure the flavor holds its own once everything is poured over ice. The cold-brew float technique — pouring slowly over the back of a spoon — creates a stunning two-tone presentation that looks like something from a specialty café. It's naturally free of meat and seafood isn't even a consideration here, so it fits effortlessly into a plant-forward or pescatarian lifestyle without any substitutions required. Make the tea the night before and keep it chilled, and you're just a pour away from something genuinely impressive. Stir it together at the table or leave it layered — either way, it disappears fast.

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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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