Soak the almonds, uncovered, for 8 hours or up to 2 days. The water should cover the almonds by an inch or two and, unless it is very warm, the nuts may be soaked at room temperature.
Drain and thoroughly rinse the almonds under cool running water.
Place the drained almonds in a blender and cover with 2 cups of water.
Pulse the blender a few times to break up the almonds, then blend continuously for about a minute. Scrape down the sides if needed. Add the remaining 1 1/2 cups of water and blend for another minute. (At this point, once strained, the almond milk is similar to 2% milk. If strained after adding only 2 cups of waters, the result would be similar to cream.)
Line a strainer or colander with either an opened nut milk bag or a thin piece of cloth (see notes), and place over a bowl (ideally one you can pour from easily) or a quart-size measuring cup. Pour in the almond mixture.
Gather the bag or cloth around the almond meal and twist close. Squeeze and press with clean hands to extract as much almond milk as possible. You should get about 4 cups. (See notes for what to do with the leftover almond meal.)
Taste the milk, and if a sweeter drink is desired, add more maple syrup or sweetener of choice to taste.
Pour the almond milk into a jar or other sealed container. Refrigerate for 4-5 days or freeze until ready to use. Shake before using.