
"Camel-ccinos" and "camelattes" are on the menu at restaurants like CJ's (pictured) in Nairobi, Kenya -- the latest place embracing the camel milk trend.

While it might be new to coffee shops, the milk has been consumed across Africa for centuries by pastoral communities. Kenya hopes to make it the latest African export to reach international markets over the next few years.

According to the Kenya Camel Association, roughly four million camels live on the country's arid lands -- with the African continent home to more than 80% of the world's camel population.

Compared to traditional livestock, camels are more drought resistant, storing fat in their humps that they can convert to water. They require fewer resources and can continue to produce milk despite climate change drying up the Kenyan landscape.

The Kenyan Camel Association estimates the camel milk industry has the potential to be worth $200 million. To export to the US or UK, Kenyan producers are looking to package it raw or in a powdered form.

The company White Gold Camel Milk produces 500 liters a day and supplies all major supermarkets in Kenya. CEO Jama Warsame calls it "the milk of the future".

Camel milk is believed to have health benefits, including reducing cholesterol levels and improving stomach disorders. Some studies suggest it may help manage diabetes.

The consistency is thick like cow's milk, but with a hint of salt and a little sour.


