Start by bringing 2 cups of water to a boil in a kettle. Remove from heat, steep 2 chai tea bags for about 5 minutes, then let cool and chill for at least 15 minutes.

While chilling, blend 0.5 cup of fresh raspberries and 1 teaspoon of honey or sugar until smooth. Strain if desired to remove seeds.

In a tall glass, pour in the chilled chai, add 1 teaspoon of vanilla extract, and stir gently.

Pour the raspberry puree into the glass over the chai blend, create layers, and stir gently to combine.

Add ice cubes to fill the glass, maintaining a refreshing chill.

Slowly pour in your milk or dairy-free alternative, creating a swirling effect.

Garnish with fresh raspberries and a sprinkle of cinnamon. Serve immediately.