Shellfish 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 into one gorgeous glass. The maple syrup brings a warm, earthy sweetness that ties the whole thing together without overpowering either the tea or the coffee. Pouring the cold-brew over the back of a spoon creates that dramatic floating layer that looks like something straight out of a specialty café. Every single ingredient here is naturally free of any seafood or shellfish concerns, so you can serve it to a crowd without a second thought. It does require a little patience — the tea needs a good overnight chill — but the hands-on time is minimal and the payoff is absolutely worth it. Serve it layered for the wow factor, or give it a stir and let the flavors meld into something smooth and deeply satisfying.
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!