Seed Oil Free Coffee Maple Iced Tea
This drink is the kind of thing that makes you wonder why you ever bothered with overpriced café beverages in the first place. Sweetened with pure maple syrup and layered over cold-brew coffee concentrate, it delivers a rich, complex flavor that feels indulgent without a drop of anything processed. Because the whole recipe is built from tea, coffee, and maple syrup, there are zero hidden additives or refined oils to worry about — just clean, real ingredients doing all the heavy lifting. The slow-pour layering technique creates a stunning dark-over-amber effect in the glass that looks genuinely impressive before you even take a sip. Chilling the maple tea overnight means the flavors deepen and meld beautifully, so a little patience goes a long way here. It works equally well stirred together for a smooth, unified sip or left layered for a dramatic presentation at brunch or a summer gathering.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!