1–3 dates, pitted (depends on how sweet you want it)
Dash of cinnamon
Pinch of sea salt
Place almonds in a bowl and cover with water. Soak overnight on the counter or in the fridge. When you are ready to make your milk, drain and rinse the almonds with fresh water.
Place almonds, water, dates, cinnamon, and sea salt in a blender. Blend for a minute or two until the milk is really creamy and frothy. Place a strainer over a medium bowl and line it with a thin cloth or a few layers of cheesecloth. You can also use a nut bag if you have one. Pour the almond mixture into the lined strainer and let it strain.
Once it looks like most has strained, gather the sides of the cloth and gently wring out the rest of the liquid. Discard the pulp. Pour the almond milk into a container and store in the fridge for 4-5 days.