blanched, slivered almonds (if you do this with whole almonds you will need to blanch them first and discard the skins. I think it makes the milk bitter, or that is what I heard. I haven't tried it with the almonds skins on.)
maple syrup (I haven't added sweetening to it in a long time, it doesn't really need it.)
Using a ratio of 1 part almonds to 4 parts water, place the water and almonds in a blender.
Blend until everything is blended about 30 seconds - 1 minute. Add any sweetener. Devour.
I don't strain this. The almond bits are pretty small and can usually be added to whatever I am putting the almond milk into.
We both think this a pretty fantastic. We use it every Saturday in our weekly pancakes and when we make bread or any other time a milk is needed.