Muswellbrook Camel Milk

By Ashleigh Went.

While the concept of a camel’s milk latte might have you turning up your nose now, you’d best be getting familiar with this trending ‘superfood’ alternative to milk.

Used for thousands of years by nomadic people across North Africa, Asia and the Middle East, camel milk has made its way into Australian homes, cafes and restaurants.

What’s so special about the milk produced by the humble camel though? The humped ship of the desert known for its spitting, kicking and less than desirable odour? The deliciously refreshing, creamy and slightly salty milk – fondly labelled “white gold” – has less fat and lactose than normal milk, as well as three times the vitamin C. Its health claims range from treating autism and diabetes, through to food allergies and digestion issues.

At QT, we’re pretty excited to have this exotic ingredient featuring on our current menu at Capitol Bar & Grill. Our supplier is Michelle Phillips of Muswellbrook Camel Milk. In 2014, Michelle rounded up a flock in Central Australia and brought them to her sunny farm in the Upper Hunter valley. It’s here they roam free with their cute little camel babies in the sunshine, frequently visited by locals and travellers alike.

Having read about the potential health benefits of drinking camel milk, Michelle turned her had to raising them from wild animals to being happily hand fed chicory. The camels are milked daily and fans swear by the milk’s healing properties on their digestion as well as their skin – not to mention the delightful creamy taste.

Intrigued? You should be. Come in and get your mitts on the good stuff – order The New Rocky Road at Capitol Bar & Grill (think lime marshmallows, crisp raspberries, candied almonds, raspberry roll up with almond and camel milk ice cream).

We’re salivating like a camel just thinking about it… not in a gross way.