Tree Nut Free Coffee Maple Iced Tea
This drink is the kind of thing that makes you rethink your entire summer beverage routine. Deeply steeped black tea gets sweetened with maple syrup — a natural, pantry-friendly swap that adds a warm, earthy depth you just can't get from plain sugar. The cold-brew coffee layer floats on top in a gorgeous dark ribbon, making it as stunning to look at as it is to sip. Every ingredient here is straightforward and inherently free from tree nut concerns, so there's no label-scanning or substitution stress involved. The slow-pour technique over the back of a spoon is a small but satisfying trick that keeps the layers distinct right up until you're ready to stir and drink. It does require a little patience — the tea needs a good overnight chill — but the hands-on time is minimal and the payoff is a café-quality glass you made entirely at home.
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!