Almond Milk is my milk of choice and easier to make than I realised.
I use a thermomix but any powerful blender would be the same.
100g almonds (raw / dry)
1L filtered water
1/4 tsp sea salt or himalayan salt
Soak your almonds over night. Drain and then pour boiling water over the almonds and drain again. Squeeze them to remove the skins. It's not imperative to peel them, but the milk is definitely better and lasts longer if you do.
Blitz on top speed for 2-3 minutes and then pour through a steel sieve into a jug. Store in a glass bottle for up to 4 days.