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After the almonds have soaked overnight, drain and rinse them. Then, place the almonds in your high-powered blender along with four cups of fresh, cold water and any optional add-ins.
Blend on high for 2 minutes, or until creamy.
Strain the almond milk through a nut-milk bag or a few layers of cheesecloth into a bowl or large measuring cup.
Pour the almond milk into an airtight storage container and place in the fridge for up to 3 days.