In a saucepan, bring 2 cups of water to a boil. Once boiling, remove from heat and add the loose black tea or tea bags. Let steep for 5 minutes.

Strain the tea into a pitcher and let it cool to room temperature.

Once the tea is cool, add the almond milk and vanilla syrup to the pitcher. Stir well to combine.

In a blender, combine the fresh raspberries with a splash of water. Blend until smooth, then strain through a fine mesh sieve to remove the seeds.

Fill glasses with ice cubes and pour the chai mixture over the ice.

Drizzle the raspberry puree on top of each glass and gently stir to create a marbled effect.

Garnish with fresh raspberries and mint leaves before serving.