Place almonds in a bowl, cover with water (3 cups) and leave in the fridge soaking overnight (at least 8-12 hours).
Rinse and drain the almonds and put them in your blender with 3 cups of filtered water and vanilla extract. You could also add a little bit of cinnamon if you wish. Blend on high speed for about a minute.
Place a nut milk bag or any thin cloth (like the one I used) over a large bowl and pour slowly the almond mixture into the cloth. Leave it for about an hour and then squeeze the nut bag/cloth to release the remaining of the almond milk.
Pour the milk into glass jar and store in the fridge for about 3-4 days. Always mix the milk with a spoon before using as it separates in two layers. There is nothing better than having a chocolate cookie with a glass of cold almond milk, yum! :-)
Recipe by Travelling oven at https://www.travellingoven.com/2015/04/almond-milk/