If you have a food processor it's possible to make good almond milk this
way:

Soak shelled almonds for at least 7 hours at room temperature.
Pour over boiling water and let sit a few minutes, then slip off the
skins (optional)
Grind almonds into meal in processor (a blender might work, too)
Slowly heat meal in water until boiling, stirring as needed to prevent
sticking and boil-over
Let cool in pan
Pour through a cheesecloth lined colander or strainer, into a bowl
Gather the ends of the cheesecloth, and squeeze some more of the liquid out.
Flavor with almond extract and/or honey or other sweetener.

Refrigerate this until use.

This method is adapted from almond and coconut milk recipes, I've tried
to combine the best of both, and is suitable for those without a
blender, but having a processor or other apparatus that'll grind oily seeds.

Note: The soaking increases the vitamin and mineral bioavailability of
the almond milk, it also makes grinding and further processing easier.
Enzymes are destroyed at about 70 C/140 F, so this method won't retain
them, (omit boiling the milk, and use blender to grind the almonds in
water if you want to do so--in this case the shelf-life will be lower).
Almond oil is highly polyunsaturated, so it's not good to buy meal,
unless it's been defatted, but then much flavor, at the least, is lost.
(Oil doesn't go rancid as quickly if in an intact seed.) One-and-a-half
cups of almonds will easily make a quart of milk. Shelled almonds are
perishable, and should be kept cool and air-tight.