I use my almond/soy milk maker (and I triple the recipe cause we go through almond milk so fast), but if you want to make your own... here's how to with a blender:
-1 cup RAW almonds soaked in water overnight (at least 6 hours)
You may want to blanch the almonds and peel to make the straining process easier (this is time consuming though) OR just buy blanched RAW almonds
-4 cups water
-1 tsp vanilla extract
-1.5 tbsp maple syrup or agave/honey
-dash of cinnamon
-pinch of salt
Bring 4 cups of water to a boil (optional)
Place almonds in a blender and add about 1.5 cups of water.
Blend until it gives you a smooth paste (about 1-2 minutes).
Add the cinnamon, salt, maple syrup or agave/honey and the remaining 2.5 cups of water.
Blend everything together for another 2-3 minutes, until its completely smooth and frothy. A pinch of salt brings out the other flavors in the milk.
To strain the almond milk, place 3 or 4 layers of cheesecloth over a metal strainer and set over a bowl. Pour the almond milk through the strainer into the bowl. You may have to do this part in batches, depending on the size of the bowl and strainer. Use a rubber spatula or wooden spoon to press down on the strainer and move the solids around, to help the almond milk through the cheesecloth.
Once most the milk has passed through the strainer, gather up the cheesecloth and gently squeeze it to remove excess liquid. You'll be left with really fine almond MEAL inside the cheesecloth. Just discard this if you want. Store in the fridge up to 1 week.
Here's a great reference:
http://www.ohnuts.com/blog/2011/03/how_to_make_almond_milk_recipe_1.html
