Pistachio Free Coffee Maple Iced Tea
This drink is a stunning collision of two beloved beverages — bold cold-brew coffee and lightly sweetened black tea — layered together over ice for something that looks as good as it tastes. The maple syrup brings a gentle, earthy sweetness that ties the two together without overpowering either, making every sip feel balanced and refreshing. The slow-pour technique over the back of a spoon creates a gorgeous dark-over-amber effect in the glass, so it doubles as a showstopper if you're serving guests. Everything here is naturally free from nuts of any kind — just tea, coffee, maple syrup, and ice, so there's zero guesswork about what's in your glass. It does require a little patience since the tea needs a good overnight chill, but that also makes it ideal for prepping ahead on a warm day. Whether you stir it all together or sip it in layers, this is the kind of homemade drink that makes you wonder why you ever paid café prices.
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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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