Seeds Free Coffee Maple Iced Tea
This drink is the kind of thing you make once and immediately want every single morning. Robust black tea gets sweetened with maple syrup, chilled overnight, and then crowned with a dramatic float of cold-brew coffee — the result is layered, gorgeous, and genuinely delicious. The maple syrup brings a warm, caramel-like depth that plain sugar just can't match, tying the earthy tea and bold coffee together in a way that feels almost fancy. For anyone navigating a seeds-free lifestyle, this recipe is completely worry-free — every ingredient is straightforward and naturally clear of any seed-derived additions or hidden extras. The slow-pour technique over the back of a spoon creates that stunning two-tone effect that makes it look like something from a specialty café. It takes a little patience to chill the tea overnight, but the hands-on time is minimal and the payoff is absolutely worth it. Keep a batch of the maple tea in the fridge and you're only a cold-brew pour away from something seriously impressive.
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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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