1/4 c. raw almonds
1 c. cold water
2 tsp. pure maple syrup (optional)

Blanch almonds by adding them to large skillet containing 1/2 inch boiling water, allowing them to sit in water as it boils for about 30 seconds. The skins will loosen noticeably. Drain and pop skins off.

Place blanched almonds in blender with 1 cup cold water. Run blender at high speed for 2-3 minutes until a thick white milk has formed. If you are going to drink almond milk, straight, strain it through a fine sieve. If there is a lot of pulp, you have not blended long enough. If you are going to use the milk in a shake, there is no need to strain.