Vegan Coffee Maple Iced Tea
This drink is the kind of thing you make once and immediately want every single morning. Boldly brewed black tea gets sweetened with maple syrup — no refined sugar, no honey, just pure plant-based sweetness — then chilled overnight so every sip is deeply flavored and refreshing. The cold-brew coffee layer is poured slowly over the back of a spoon so it floats on top, creating that gorgeous two-tone effect that looks like it came straight from a specialty café. Both components are completely animal-free, so there's nothing to swap or second-guess — just simple, honest ingredients doing exactly what they're supposed to do. The overnight chill time means the tea is perfectly cold and concentrated when you're ready to build the glasses, making this a great make-ahead option for warm mornings. Stir it together right before drinking for a smooth, lightly sweet coffee-tea hybrid, or leave it layered if you want the full visual payoff a little longer.
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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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