Begin by brewing your hibiscus tea. Boil water and steep hibiscus tea bags for 5-7 minutes until the water turns a deep magenta. Remove tea bags and cool.

In a sturdy glass, add ¼ cup of crushed raspberries and mash them for about 30 seconds until resembling a chunky puree.

Pour the chilled hibiscus tea into the glass over the raspberry puree, filling it halfway. Add a splash of non-dairy milk and scoop in the vanilla collagen boost blend.

Stir the mixture for 30-45 seconds until well combined, ensuring even distribution of ingredients.

Garnish with extra crushed raspberries or dried hibiscus flowers, serve chilled, and enjoy!