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Place almonds in a bowl. Add in 2 cups of filtered water over it. Let it sit on the kitchen counter for 8-12 hours. It is likely that the water in the bowl will look cloudy with white foam over it at the end of soaking. This is normal.
Place soaked almonds in a strainer and rinse under cold water.
Place the rinsed almonds in the bowl of a high-powered blender.
Pour in 4 cups of water.
If using, add in the flavorings.
Start blending it at slow speed and then slowly increase it. Initially, you will be able to see the almonds, but as it blends it will look like white milk. Depending on your blender, this process takes somewhere between 45 seconds to a minute.
Using cheesecloth and fine mesh strainer (affiliate link): Place a fine-mesh strainer in a large bowl. Fold a large cheesecloth in half and place it in the strainer making sure that it is lining the bottom of the strainer with the edges hanging over the bowl. Pour the milk over the cheesecloth and let it drip until all the liquid is drained. You might have to use a spoon to help fasten the process by gently pressing the almond pulp.
Using a nut milk bag: If you are planning to make your own almond milk on a regular basis, buying a nut milk bag is a great idea. This one (affiliate link) is the one I use and recommend. To strain milk using a nut milk bag, place the bag in a large bowl, pour the milk over it, tightly squeeze all the juices out as much as you can until there is no liquid left. Pour the milk in a bottle with a tight-fitting lid and refrigerate.
When all of the liquid is drained pour the milk in a bottle with a tight-fitting lid and store it in the fridge.