Rice Free Coffee Maple Iced Tea
This drink is a genuinely clever mashup of two beloved beverages, and the result is something that feels far more special than the sum of its parts. Sweetened with maple syrup instead of refined sugar, the chilled black tea takes on a warm, almost caramel-like depth that pairs beautifully with the bold bitterness of cold-brew coffee. The slow-pour technique — floating the coffee concentrate over the back of a spoon — creates a dramatic layered effect that looks stunning in a tall glass before you stir it all together. It's naturally free of grains and starches in any form, so there's nothing to second-guess about what's in your glass. Cold-brew concentrate does the heavy lifting on flavor, meaning you get a rich, smooth coffee hit without any bitterness from hot brewing. Make the tea the night before and keep it in the fridge, and assembly the next day takes about two minutes flat. Whether you serve it layered for the visual wow factor or stirred straight away, this is the kind of drink that makes a regular afternoon feel like a treat.
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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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