Soak almonds to soften them, pulverize them in a blender with some water, add some flavorings, strain out the pulverized nut solids.
Straining the almond solids out and getting the resulting almond milk into a suitable storage container can be a hassle. If you are using the scarf/wire mesh strainer method, have that contraption ready to go, sitting over a large bowl or pitcher. I pour the strained almond milk back into the blender pitcher and fill the storage
container from the blender pitcher because my blender pitcher has the "cleanest" pour of anything in my kitchen. It doesn't dribble the way pouring from a bowl does.
Almond milk makes lovely chai tea - heat the milk on the stove top to just about simmering and put in your tea bag, let it steep. Garnish with cinnamon. Perfect for a rainy day and a good book.
Nutrition data is calculated on an estimation of 1/4 cup whole almonds ending up in the final recipe. Reduce the maple syrup to reduce calories.