In a small saucepan, add raspberries, almond extract, sugar, and water over medium high heat. Once boiling, cook for about 5 minutes, stirring often. Carefully strain out the raspberry bits to leave you with a raspberry almond syrup.
Over glasses with ice, pour 2 tablespoons of raspberry almond syrup, then another 2 tablespoons of milk. Finish off with ½ cup of club soda till your glass is filled to the brim.