Start by boiling 2 cups of water in a kettle. Once boiling, remove from heat and steep 2 chai tea bags for about 5 minutes. Let tea cool, then chill in the fridge for at least 30 minutes.

Rinse 1 cup of fresh raspberries and place them in a blender. Add 1 teaspoon of honey and blend until smooth. Strain for a seedless texture if desired.

Once tea is chilled, pour it into a tall glass. Add 1 teaspoon of vanilla extract and stir in the raspberry puree.

Add a handful of ice cubes to the glass and stir gently to mix.

Slowly pour in your choice of milk, creating a layered effect in the glass.

Garnish with fresh raspberries and sprinkle with cinnamon if desired. Serve immediately.