Chilled Lavender Cocoa

Preparation:

1. Pour 150 ml of coconut milk into a pitcher, add one teaspoon of blueberry powder, and froth until a light, smooth foam forms.
2. For the chocolate base, combine one teaspoon of alkalized cocoa powder with one teaspoon of the sugar substitute. Pour in 50 ml of boiling water and stir until smooth.
3. Place 50 g of blueberry purée into a serving glass.
4. Add ice and pour in the prepared chocolate base.
5. Add one teaspoon of orange blossom flavoring and stir gently.
6. Carefully pour the whipped coconut-blueberry milk over the top to create a delicate foamy layer.
7. Garnish with a sprig of lavender and serve chilled.