Add 2 cups almonds to 3 cups filtered water in a large bowl. Cover with dish towel and let soak overnight, about 12 hours.

Strain almonds and rinse thoroughly, discarding the water that was previously soaked with almonds.

To peel almonds (optional), pinch almond between two fingers and squeeze. The almond should pop right out, freeing itself of its skin.

Add almonds to high-powered blender along with 6-7 cups fresh filtered water. Blend on high for 2 minutes. *The more water you add, the thinner consistency it will be.

Using a nut milk bag or cheese cloth, strain almond milk into a large bowl or glass, separating the liquid from the leftover pulp. Squeeze all of the moisture out of the pulp and set aside in a small bowl.

Pour almond milk back into the blender with seasonings/spices of choice to blend another minute.

Store in glass container in the refrigerator for up to 5 days.