Steep the lavender in 1/4 cup warm almond milk for 5 minutes, then strain through a fine-mesh sieve to remove flowers. Tip: Don’t skip straining—whole lavender buds can be bitter.

Combine all ingredients (including strained lavender milk) in a blender. Blend on high until ultra-creamy, about 45 seconds. Tip: Add an extra splash of milk if needed to blend.

Taste and adjust sweetness with more maple syrup if desired. Tip: Ripe blueberries may not need extra sweetener.

Pour into chilled glasses and garnish with fresh blueberries or a lavender sprig. Tip: For café-worthy presentation, rim glasses with coconut sugar.