Vegetarian Coffee Maple Iced Tea
Cold brew and black tea might sound like an unlikely pair, but together they create something genuinely special — bold, smooth, and just sweet enough from a swirl of maple syrup. The tea base steeps low and slow, then chills overnight so every sip is deeply flavored rather than watery or flat. Pouring the coffee concentrate over the back of a spoon creates that gorgeous dark layer sitting on top of the amber tea, making it as beautiful to look at as it is to drink. It's the kind of drink that feels like it came from a trendy café but costs almost nothing to make at home. The maple syrup does real work here, adding a rounded, earthy sweetness that plain sugar simply can't match. Whether you stir it all together or sip through the layers, this is a seriously satisfying glass for anyone who can't decide between their morning tea and their afternoon coffee fix.
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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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