The choice of sweetener for homemade almond milk ultimately depends on personal preference and dietary considerations. Here are a few popular sweetener options you can consider:

1. Dates: Dates are a natural sweetener that can add a subtle caramel-like flavor to almond milk. They are also a good source of fiber and essential nutrients.

2. Maple Syrup: Maple syrup is a natural sweetener derived from the sap of maple trees. It adds a rich, slightly earthy sweetness to almond milk.

3. Honey: Honey is a sweetener with a distinct flavor profile. It can add a delicate floral note to almond milk. However, please note that honey is not considered vegan.

4. Agave Nectar: Agave nectar is a sweetener derived from the agave plant. It has a mild taste and can be used as a vegan alternative to honey.

5. Stevia: Stevia is a calorie-free, plant-based sweetener extracted from the leaves of the Stevia rebaudiana plant. It is significantly sweeter than sugar, so only a small amount is needed.

Homemade almond milk typically has a shorter shelf life compared to commercially produced almond milk due to the absence of preservatives. Generally, homemade almond milk can be kept refrigerated for about 3 to 5 days. However, it's important to note that the freshness and quality of the almond milk may vary depending on various factors such as the temperature of your refrigerator and the overall hygiene during preparation.

To maximize the shelf life of homemade almond milk, here are a few tips:

1. Store in a sealed container: Transfer the almond milk to a clean, airtight container before refrigerating. This helps to maintain its freshness and prevent absorption of odors from other foods in the refrigerator.

2. Shake before use: Homemade almond milk may naturally separate, with the lighter liquid rising to the top and some sediment settling at the bottom. Give it a good shake before using to redistribute any settled solids.

3. Visual and olfactory check: Always inspect the almond milk visually and by smell before consuming. If you notice any unusual odor, texture, or discoloration, it's best to discard it.

4. Use your senses: If the almond milk tastes sour or off, it's an indication that it has spoiled. Trust your senses and refrain from consuming it if you suspect spoilage.

Whether to make almond milk with or without the skin is a matter of personal preference. Here are some considerations to help you decide:

1. Texture: Leaving the skin on the almonds can result in a slightly thicker and grittier texture in the almond milk. If you prefer a smoother consistency, you may choose to remove the skins before blending.

2. Nutritional value: The almond skin contains beneficial nutrients such as fiber, antioxidants, and phytochemicals. By including the skin in your almond milk, you can potentially increase the nutritional content. However, keep in mind that the skin may also contribute to a slightly bitter taste.

3. Flavour: The skin of almonds has a slightly bitter taste, and removing it can result in a milder flavour for the almond milk. If you prefer a more neutral or subtly sweet taste, you may opt to remove the skins.

4. Convenience: Removing the skin from almonds can be a time-consuming process, especially if you're making almond milk in larger quantities. If convenience is a priority for you, making almond milk without removing the skins might be a better option