In a small bowl, soak 1 cup of almonds with 1 cup of filtered water for 4 hours.
Drain the almonds and lightly rinse before adding to your blender with 4-6 cups of filtered water.
Blend for 3-5 minutes, depending on the power of your blender, then strain the liquid into a large batter bowl through a cheese cloth, flour sack towel or straining bag.
Gently twist the fabric together to squeeze the remains liquid from the almonds. Return the liquid to the blender to mix with cinnamon and vanilla (optional) then pour into a jar or bottle for storage in the fridge for up to 5 days.