I've been drinking unsweetened almond milk since I've gone on this diet, using it every day in my breakfast porridge, in smoothies, creamed spinach, and what-have-you. I love the stuff, so much that I'm starting to experiment with making my own. I thought it would take some working out to get it right, but it's amazingly simple to make. Here's how:
Soak 1 part raw almonds in water overnight, just as you would dried beans.
Rinse almonds and place in blender (I used an immersion blender, so I put them in a tall glass)
Add 3 parts water
Blend for a minute or two
Drain the milk with a fine sieve - all the recipes I've seen have said to use cheesecloth or a "nut milk bag," but I had neither and this worked fine for me. I just made sure to press out the excess milk from the pulp with the back of a spoon.
And that's it! Most recipes will call for a date or some sweetener, but that's completely optional and is only there for the taste. You could add some stevia or xylitol if you wanted, but I just kept mine plain. You'll be left with the pulp of the almonds once you're finished, and I'm currently working on what I'll be doing with mine. I mixed a small into my porridge this morning, which was alright, but I'm going to try some more interesting recipes with it.
As for the almond milk - you can drink it as is, but being unsweetened it won't taste too great. I've gotten really into having nice cold glasses of carob milk. I can't stop, really. I just fill up a glass with the milk and vigorously stir a few teaspoons of unsweetened carob powder into it. The carob powder is naturally kind of sweet, so unlike chocolate you won't need to add any sweetener.