Place almonds in a quart size mason jar and cover with 2 cups filtered water. Place the lid on and refrigerate for 12 hours (or up to 24). Drain and rinse almonds.
Transfer soaked and drained almonds to the jar of a high speed blender. Add 1 1/2 cups fresh filtered water, cinnamon, maple syrup, and vanilla extract. Blend on high for 1-2 minutes or until smooth.
Pour into a nut milk bag set over a large spouted measuring cup or bowl. Squeeze carefully until all liquid has been extracted. Discard the almond pulp.
Pour Cinnamon Vanilla Almond Coffee Creamer into a mason jar and refrigerate. Use within 3 days.