Boil a pot of
Water (4 cups)
Almonds (1 cup)
in the boiling water and cook for 1-2 minutes then drain.
Remove skins from the almonds.
Place Almond, Date,
Vanilla Extract (to taste)
and Water into your blender and blend on the highest speed until the mixture becomes creamy and thick.
Prepare a container (pitcher, jar or wide-mouth container) and place a mesh nut milk bag or fine mesh strainer inside and pour mixture in, to strain.
Refrigerate the almond milk for up to a week.