Place almonds in a bowl and cover with water. It’s preferred to soak them overnight (for 8-12 hours) in the water, but you can get away with soaking for 1-2 hours in a pinch.Rinse and drain the almonds and place into a blender along with filtered water, pitted dates, and chopped vanilla bean.Blend on highest speed for 1 minute or so.Place a nut milk bag over a large bowl and slowly pour the almond milk mixture into the bag. Gently squeeze the bottom of the bag to release the milk. This took me about 3-5 minutes to get all the milk out.Rinse out blender and pour the milk back in. Add the cinnamon and pinch of sea salt and blend on low to combine.Pour into a glass jar to store in the fridge for up to 3-5 days. Shake jar very well before using as the mixture separates when sitting. Enjoy with Peanut Butter Chocolate Chip Cookies for a real treat. This milk is also lovely with cereal.