Mix raspberries and sugar in the bottom of a bowl and let them macerate for at least an hour, or until very syrupy. Blend raspberries and juices until smooth, then, using a fine mesh sieve, strain into a pitcher along with milk and buttermilk. Stir and let steep overnight in the fridge. In the morning, mix again if needed, and pour into glasses.
For the Blueberry Milk:
Mix blueberries and sugar in the bottom of a bowl, crushing the berries a bit with the back of your spoon (this will get the juices out a bit easier) and let them macerate for at least an hour, or until very syrupy. Blend blueberries and juices until smooth, then, using a fine mesh sieve, strain into a pitcher along with milk and buttermilk. Stir and let steep overnight in the fridge. In the morning, mix again if needed, and pour into glasses.
For the Vanilla Bean Milk:
Scrape the seeds from the vanilla bean, and place seeds (along with the pod) in a medium saucepan with sugar and milk. Bring mixture to a boil, then remove from heat and let steep for at least one hour. Strain into a pitcher along with buttermilk. Stir and let steep overnight in the fridge. In the morning, mix again if needed, and pour into glasses.
Recipe by Allons-Eat! at https://www.allonseat.com/raspberry-vanilla-bean-and-blueberry-milk-bar/