Forget what I said about Oat Milk.*  Almond Milk is the queen of all non-dairy milks and I'll tell you why:  It tastes the best by itself, is incredibly easy to make, requires very few ingredients, and has less of a tendency to separate.  (It does separate eventually, but think of that as a glorious reminder of how natural and unhomogenized it is.) Honestly, you don't even have to toast the almonds, but it really does add amazing flavor.
   
In addition to sweetener, feel free to add a pinch of cinnamon, cloves, or whatever you desire.  Agave nectar, by the way, is made from a cactus and has almost no affect on blood sugar, which is fabulous.  It has a similar texture to honey and you can find it at your local health food store.

Use leftover almond pulp as an all-over body scrub.  Bring it in the shower, mix it with a little olive oil and scrub from face to feet. 

*(That all being said, Oat Milk really is great for cooking because of its nuetral taste.  That was the truth.)  
 
Yield:  About 4 Cups
Ingredients:
1 Cup Raw Almonds
4 Cups Filtered or Spring Water
2 Tbsp Maple Syrup, Honey or Agave Nectar

Preheat oven to 350 degrees.  Place almonds in a single layer on a baking sheet and toast for 15 minutes.  Place toasted almonds into a glass container, like a mason jar, and pour water over them.  Cover almond/water mixture and refrigerate over-night. 

The next day, place entire mixture in a blender with sweetener.  Blend until almonds are finely mixed.  Strain through a single layer of cheese-cloth, squeezing liquid out at the end, and set leftover pulp aside.   Serve almond milk hot or cold, or use in sweet recipes that call for milk.  Keeps for about 5 days.  Shake before serving.