For the frappe, combine chai tea or teabags with water and bring to the boil. Reduce heat and simmer for 5-7 minutes. Turn off heat and stir in macadamia milk and honey. Allow mixture to cool. Pour into ice trays and freeze.
For the swirl, preheat the oven to 180°C. Place the macadamias into the bowl of a food processor and pulse until the mixture resembles a coarse crumb. Sprinkle the crumb over a baking tray and roast for 10 minutes, until golden.
When ready to serve, remove the chai ice blocks from the trays and place in a blender. Blend until smooth, it may be necessary to add 1-2 tablespoons of water to soften the mixture slightly.
Swirl 1 tablespoon of honey in the base of a glass and sprinkle over macadamias, shaking the glass so the macadamias stick to the honey. Spoon the frappe mixture into the glasses and serve immediately.