Almond Milk

Start with whole almonds and soak them overnight in water. Next day, blanch the almonds (dip in boiling water) and remove the skins (they come right off). Purée in blender with water and maybe some sweetener and vanilla if you like. Filter out the grit and you have almond milk. Easy! From: Malcolm J. Sickels via rec.food.veg.cooking on Jul 28, 1996.
Alternate:
I don't bother blanching the almonds after soaking overnight. I just put them right into the blender with water and 1/2 a banana. Delishes! More almonds and banana = thicker milk.

From: Rona@rona.com ("Rona H. Halpern, Ph.D.")