1 cup ground, blanched almond (almond meal), loosely packed
1 1/2 cups boiling water
Mix water and almond together in a bowl and allow to stand for 5 – 10 minutes. Pour into a fine-mesh sieve or cheese-cloth and press as much liquid as possible into a clean container.
If a creamier consistency is required, mix one or two teaspoons of cornflour or rice flour with a little cold water, stir in to almond milk then heat gently, stirring regularly, until the mixture thickens.
Almond milk will keep in the fridge for roughly as long as fresh milk.