Xanthan Gum Free Coffee Maple Iced Tea

Total time8 hr 10 min

Prep time10 min

Cook time0 min

4.9

(29)

Cold brew floating on a pool of maple-sweetened black tea — this drink is as stunning to look at as it is to sip. The maple syrup dissolves right into the hot tea, giving the whole thing a warm, caramel-like sweetness that plays beautifully against the bold, slightly bitter coffee layer on top. Pouring the cold brew over the back of a spoon is a simple bartender trick that creates that gorgeous two-tone effect in the glass. Every single ingredient here is naturally free of thickeners and stabilizers — no additives, no fillers, just tea, coffee, and a touch of real maple syrup. For anyone navigating a sensitivity to common gum-based additives, drinks can actually be trickier than food since flavored syrups and coffee concentrates sometimes sneak in unexpected extras — making a homemade version like this a genuinely smart move. Serve it layered for the wow factor, or give it a stir and let the flavors meld into something that tastes like a coffee shop specialty made right in your own kitchen.

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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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