In a blender, combine almonds with water and dates and blend for 60 seconds.
Pour mixture through a fine mesh strainer. Remove remaining almond meal and strain almond milk again. If a finer texture is desired, almond milk can be squeezed through a cheesecloth in several small batches.
Add cinnamon (optional) and serve cold or warm. To warm, place in a small pot on a medium heat.
Store almond milk in the refrigerator for up to 3 days.