If you look in the "beverage" section of the refrigerator at our house, this is what you would probably find: two half-gallon cartons of organic 1% milk, a half gallon of OJ (if you are lucky), a partial bottle of Moscato and almond milk.
The cow milk is for The Karate Kid and her never ending desire for a bowl of cereal (she also drinks the stuff straight up - something I haven't been able to do for a couple of decades). The OJ is the breakfast drink of choice. The bottle of Moscato - well, we don't really need to talk about that, now do we? In fact, scratch that one from the record. And the almond milk is The Runner Girl's beverage of choice.
Once in a while, something else might find its way in there; but those are the staples.
Now, I am a back of the carton reader - which has led me down many an odd road. (Like this and this and even this.) Reading the backs of most cartons of almond milk left me feeling a little - well - it left me feeling a little over-processed.
So, it was probably just the natural progression of things that had me scouring the interwebs to see if there was a better way.
How can it be that simple?
My only warning: you probably don't want to process it in the blender at 11:30 at night. People get kind of cranky...
Other than a blender, no special equipment is required. And most of the time is passive. Set the almonds to soak when you head out in the morning. Process at night. Easy. Peasey.
Straight up, in smoothies or substituted it in other places where milk is called for. (Although, if you are going to substitute it in baking, do some research first...) It's all good.
From Various Internet Sources
1 Cup Raw Almonds
4 Cups Water + Additional Water for Soaking
Place almonds in a medium size bowl. Add enough water to cover almonds by at least an inch. Let almonds soak for at least six hours or as long as twelve. (Almonds will soak up quite a bit of water and will increase in size).
After almonds have soaked, drain off soaking water. Place soaked almonds and four cups of water in a blender and process at the blender's highest speed until well processes - about two minutes.
Strain mixture through a sieve lined with cheesecloth - using a spatula to press liquid from the salads. Strain mixture a second time - this time, don't press down on any remaining solids. (You can strain it a third time for a smoother result.) Transfer to a storage container (I like to use 1 quart canning jars).
Almond milk can be used right away, or stored in the refrigerator for 4-5 days. Shake well before using.
If you like, add 1 1/2 teaspoons vanilla or 1-2 teaspoons agave nectar (or more...) to flavor the milk.