Put the almonds in a medium bowl and cover with water. Cover the bowl and soak overnight. See Note
In the morning, the nuts should look plump and feel a little squishy.
Drain the water and rinse the almonds. Put them in your blender. Rinse the bowl and set aside.
Add six cups of filtered water to the blender and blend until the nuts are ground up. They should be the size of a grain of sand.
Put a nut bag (the Zimtal, nut milk bag, available at Amazon.com is a great one) over the bowl and pour the milk from the blender into the bag to strain. Squeeze the bag to get all of the milk out. You'll probably have to do this in batches.
Whisk in the 3 tablespoon maple syrup and 1 tablespoon of vanilla extract. Add more or less of each to suit your tastes.
Pour the milk into a clean storage container with a lid. Preferably one that has a lip on it for easy pouring.
Store in the refrigerator for up to five days.
Enjoy!