Place the teabags in a bowl, add the boiling water and allow to steep for at least 10 minutes. Remove the teabags, squeezing to ensure as much of the tea flavour remains as possible. Add the milk, a dash of ground cinnamon and the vanilla seeds/essence and stir to combine.

Add in the ice cream and whizz until smooth.

Garnish with a sprinkle of cinnamon and serve.

Variations: Use rooibos or almond teabags as an alternative flavour.

Replace the regular milk with almond or coconut milk, or a non-dairy alternative.