your sweetener of choice(honey, monk fruit, maple syrup, etc.)
Place the almonds in a large bowl and cover with water about 1 inch over the almonds. They will plump as they absorb water. Let stand on the counter, covered with a towel, overnight, or up to 2 days in the fridge. The longer the almonds soak, the creamier the almond milk.
Drain the almonds from their soaking water and rinse them thoroughly under cool running water. Discard the soaking water.
Combine the almonds and water in a blender (or food processor) and cover with 2 cups of filtered water.
Pulse the blender a few times to break up the almonds, then blend continuously for 2 minutes. The almonds should be broken down into a very fine meal and the water should be white/opaque. (If using a food processor, process for 4 minutes total, pausing to scrape down the sides halfway through).
Line a fine mesh strainer with cheesecloth and place over a measuring cup. Pour the almond mixture into the strainer.
Gather the cheesecloth around the almond mixture and twist close. Squeeze and press with clean hands to extract as much almond milk as possible. You should get about 2 cups.
Sweeten to taste.
The leftover almond meal can be added to oatmeal, smoothies, and muffins as it is. You can also spread it out on a baking sheet and bake it in a low oven (about 170 degrees) until completely dry. Dry almond meal can be kept frozen for several months and used in baked goods (great in Keto bread recipes).