Spice Free Coffee Maple Iced Tea
This drink is a quiet showstopper — layers of chilled maple-sweetened black tea and cold-brew coffee stacked in a tall glass over ice, looking as good as it tastes. The maple syrup dissolves right into the warm tea, giving the whole thing a gentle, rounded sweetness that plays beautifully against the bold depth of the coffee concentrate. For anyone avoiding spices, this is a genuinely satisfying option because there's nothing hidden in here — no cinnamon, no cardamom, no chai blends, just clean, honest ingredients doing all the work. The slow-pour technique, using the back of a spoon to float the coffee on top, creates that dramatic layered effect without any special equipment. It's the kind of thing that looks like you ordered it somewhere fancy, but it comes together with a saucepan and a little patience. Make the tea the night before and the whole assembly takes about two minutes when you're ready to serve.
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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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