I have used Organic Almonds and they are preferred as well, however you can use the regular ones too. You can use almonds with or without the skin. Soak almonds in warm filtered water with salt for at-least 12 hours or overnight. After being soaked for so many hours, the skin will peel of easily (if using almonds with the skin). You can choose to keep the skin on while grinding them or discard it. In a blender, add the almonds, maple syrup and vanilla essence. Add 2 cups of water for every cup of almonds you blend. You may need to do this in batches depending upon your blender size. Blend it for a good 2-3 minutes on high. You will see a frothy milky texture. It will smell heavenly due to the vanilla in it. Strain the milk. Do not throw away the pulp. It can be reused in many recipes. I made Hummus from Almond Pulp with it. I decided to blend the pulp with some water once again as I wanted skim milk. If you want the milk to be thick, then you can stop here. This yielded a sizable amount of almond milk, sufficient to take us through the week. This milk can be stored in the fridge for a week. Its best when served chilled.
You can freeze the milk in ice cube trays for later use.You can avoid straining the milk if you like the grainy texture.Buy almonds in bulk to make it cost effective.You can make it plain, adding no flavor to it as well.Freeze the almond pulp for future use in some other recipe.