Very simple recipe, and one thousand times better than store-bought almond milk.
*I've just recently started adding a couple of Tablespoons of coconut cream to my almond milk. The fat from the coconut helps emulsify the milk, so it doesn't separate when added to warm beverages. I also prefer the higher fat content, as it mimics dairy milk, both in texture and satisfaction. The small amount of coconut does not add much of a coconut flavor.