Soy Free Coffee Maple Iced Tea
Cold brew and sweetened black tea might sound like an unlikely pair, but together they create something genuinely special — a layered, café-worthy drink you can make entirely at home. The maple syrup dissolves right into the hot tea, adding a warm, earthy sweetness that plays beautifully against the bold, slightly bitter notes of the cold-brew concentrate. Pouring the coffee slowly over the back of a spoon gives you that gorgeous dark-over-amber float that looks almost too pretty to stir. Every ingredient here is straightforward and naturally free from soy in any form, so there's no label-scanning or second-guessing required. It's the kind of drink that feels indulgent without any of the usual store-bought uncertainty about what's actually in your cup. Make the tea the night before, and assembly the next day takes about two minutes — perfect for a slow morning or an afternoon pick-me-up.
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!