Start by boiling 2 cups of water in a saucepan over medium heat. Once it reaches a rolling boil, steep 2 chai tea bags or 2 teaspoons of loose-leaf chai for 5 minutes, then cool the chai to room temperature.

In a blender, combine 1 cup of fresh raspberries with 1 teaspoon of honey, blending until smooth. Strain the purée through a fine mesh sieve to remove seeds.

In a large glass or pitcher, combine the cooled chai tea with 1 teaspoon of vanilla extract and the prepared raspberry purée. Stir gently to meld flavors.

Fill each glass with ice cubes and pour the raspberry chai mixture over the ice until almost full. Top with milk or dairy-free alternative for a creamy touch.

Garnish with fresh raspberries and a light sprinkle of cinnamon if desired. Serve immediately with a straw.