Red Meat Allergy Friendly Coffee Maple Iced Tea

Total time8 hr 10 min

Prep time10 min

Cook time0 min

Red Meat Allergy Friendly Coffee Maple Iced Tea

This drink is a genuinely clever combination — bold cold-brew coffee floating over chilled black tea sweetened with real maple syrup, all poured over a generous heap of ice. The layered effect looks stunning in the glass, and the slow pour over the back of a spoon is a simple bartender trick that makes the whole thing feel a little fancy without any real effort. Maple syrup brings a warm, earthy sweetness that plays beautifully against the deep bitterness of the cold-brew concentrate, rounding out every sip. Since this recipe is built entirely from tea, coffee, and a touch of natural sweetener, there's nothing here to second-guess — no hidden additives, no processed syrups, just clean, straightforward ingredients. The tea needs a good overnight chill to really come into its own, so it rewards a little planning ahead and is perfect for making in batches. You can stir it all together right away or leave the layers intact for a showstopping presentation when you set it down in front of guests. Either way, it's the kind of refreshing, grown-up iced drink that makes you wonder why you ever settled for plain iced coffee.

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Ingredients

2 servings

For the tea

2 cups water
2 black tea bags (such as english breakfast or assam)
Lipton Black Tea, 8 oz Twinings of London Black Tea English Breakfast - 20 Count Twinings of London Black Tea English Breakfast Decaffeinated - 20 Count PG Tips Black Tea - 40 Count Stash Black Tea English Breakfast - 20 Count
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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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