Bring 2 cups of filtered water to a rolling boil in a medium saucepan. Remove from heat, add chai tea bags or loose-leaf tea, and steep for 5 minutes. Transfer to a pitcher and refrigerate to chill for about 30 minutes.

In a blender, combine 1 cup of fresh raspberries and 1 teaspoon of honey. Blend until smooth and strain through a fine-mesh sieve for a smoother texture if desired. Set aside.

Once the chai tea is cold, pour it into a large glass or pitcher. Stir in 1 teaspoon of pure vanilla extract and gently add the raspberry purée, mixing well.

Fill serving glasses with ice cubes and pour the raspberry chai mixture over the ice, filling each glass halfway. Top with your choice of milk or dairy-free alternative.

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