Whole almonds

For the perfect almond milk, use 1 cup of almonds (presoaked at least 12 hours, rinsed and drained), with 4-5 cups of water, a small pinch of salt and vanilla extract and maple syrup to taste. Start by blending all the almonds with the salt and 2 cups of water, strain into a jug through a muslin, nut cloth or cheesecloth and squeeze all the liquid out before returning the pulvarised almonds to the blender with the remainder of the water, blitz very well and strain again. Add maple syrup and vanilla to taste.