The world of alt-milks is ever expanding. Almond, goat, oat, hemp: You name it, our coffee cups have seen it. But what’s the next creamy beverage to hit the ground running?
You read that right. It’s been a staple in the Middle East and Africa for a long time, but now there’s an uptick in stateside demand.
Why, though? Camel milk has more fat and protein than cow’s milk, along with higher levels of potassium, magnesium, iron, copper, manganese, sodium and zinc. Even better: It’s got less sugar, cholesterol and lactose, so it might be easier for non-dairy folks to digest. (And according to science, it’s the closest thing to a human mother’s milk. Whoa.) We hear it tastes almost exactly like cow’s milk, albeit a little saltier.
If you’re looking to try it, we have to warn you: It’s really expensive. (Like, $18 for a 16-ounce bottle expensive.) Makes sense, considering the camel population in the U.S. isn’t exactly booming. (Yet. Just wait.)
But, hey, no shame in the half-and-half game, if that’s still your thing.