Start by bringing 2 cups of water to a boil in a medium saucepan. Once boiling, add two chai tea bags or loose-leaf chai and steep for 5 minutes. Remove the bags and let the tea cool down, then transfer it to the refrigerator to chill completely for at least 30 minutes.

While the chai is chilling, blend ½ cup of fresh raspberries with 1 teaspoon of honey or sugar in a blender until smooth and vibrant. If you prefer a silkier texture, strain the mixture through a fine mesh sieve to remove the seeds.

In a tall glass, fill halfway with the chilled chai tea. Add 1 teaspoon of pure vanilla extract to the chai, followed by the raspberry puree you've prepared. Gently stir the mixture to combine.

Take a handful of ice cubes and pack them into the glass, filling it almost to the brim.

Now, pour ½ cup of your choice of milk or dairy-free milk alternative over the top of the drink.

To finish, adorn your Iced Raspberry Vanilla Chai with a few fresh raspberries and a sprinkling of cinnamon. Serve immediately.