Wheat Free Coffee Maple Iced Tea
This drink is a stunning collision of two beloved beverages — bold cold-brew coffee and lightly sweetened black tea — layered together over ice for something that looks as impressive as it tastes. The maple syrup brings a gentle, earthy sweetness that ties the two together without overpowering either, making every sip feel balanced and refreshing. Because the ingredients are naturally free of wheat and grain-based additives, there's no label-scanning required — just clean, simple components you likely already have on hand. The slow pour technique, using the back of a spoon to float the coffee on top, creates a gorgeous dark-over-amber effect that makes this feel like something from a specialty café. It does require a little patience since the tea needs a good overnight chill, but that hands-off time is what makes assembly so effortless when you're ready to serve. Whether you stir it all together or sip through the layers, this is the kind of drink that turns an ordinary afternoon into something worth savoring.
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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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