I tend to drink a lot of almond milk. These days, you're spoiled for choice at the supermarket with all of the different brands and varieties, but like with many packaged products, they can contain a number of undesired added ingredients to help provide consistent texture and flavor (i.e., added sugar, emulsifiers). Plus, many almond milks on the market are made mostly of water, with just 1-2% almond content.
While there are a few good brands out there, I prefer to make almond milk at home. First off, it's a lot easier than many people realize; the only 'tool' you need is a sheet of muslin or cheesecloth. Secondly, you can be in control of all of those factors that are out of your hands at the supermarket level - ratio of almonds to water and amount of almond taste, added ingredients, etc. Unlike the store-bought stuff, you may notice that your milk separates after sitting for a few hours, which is natural. Just give the milk a shake before use.
I find the ratio of 2 cups of almonds to 5 cups of water to hit the sweet spot - it is enough almonds to create a creamy texture with a subtle nutty flavor, but not so many that you are breaking the bank buying almonds all of the time. In any case, the ground almonds need not go to waste - you can use them in granolas, smoothies, baked goods, or to top salads. You can, of course, also flavor your almond milk if desired. Try blending in ingredients like honey, vanilla, turmeric or cinnamon.
Homemade Almond Milk
2 cups almonds
5 cups water, plus more for soaking overnight
Soak almonds in plenty of water overnight. Rinse and drain.
In a food processor or blender, blend almond and 5 cups fresh water until almonds are finely ground. Pour over a large muslin- or cheesecloth-lined bowl. Suspend almonds until almond milk strains away from solids, squeezing muslin sack to ensure all liquid is removed.
Store almond milk in an airtight container and refrigerate up to 5 days. Reserve ground almonds for another purpose.