Soak almonds in a large bowl covered with filtered water for at least 8 hours or overnight.

Drain and rinse almonds thoroughly under cool running water to remove residual phytic acid.

Combine soaked almonds, 6 cups of filtered water, and 1 teaspoon of vanilla extract in a blender. Blend on high for 2-3 minutes until creamy.

Strain the blended mixture using a nut milk bag or fine mesh strainer over a bowl, squeezing to extract as much milk as possible.

Transfer the strained milk back to the blender, add 1 tablespoon of elderberry infused maple syrup, and blend briefly to combine.

Store the Vanilla Elderberry Almond Milk in airtight containers in the refrigerator for 4-5 days; shake before use.