Camel Milk Recipes by Dr. Millie Hinkle

This time of the year I am always thinking about the holiday season and foods that I can prepare in new recipes. Here are a few you might like:

Peach Smoothie

1/2 cup camel milk and 1/2 cup of plain yogurt (lactose free is ok)
1/2 ripe banana
1/2 peach or other fruit
pinch of nutmeg (optional)
1 tsp. maple syrup
Combine ingredients in blender and blend until smooth. Serve over ice.

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Baked Banana with Creme Anglaise

Preheat oven to 350 degrees F.
4 tablespoons butter or ghee, melted
4 ripe but firm bananas, peeled and sliced
1 tablespoon maple syrup
1 teaspoon gluten-free vanilla extract
1/2 teaspoon ground cinnamon (optional)
Combine melted butter or ghee with maple syrup, vanilla and cinnamon. Spread in a baking dish and add peeled and sliced bananas over the mix. Bake for 15 minutes. Remove from heat and serve with Creme Anglaise Sauce.

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Creme Anglaise Sauce (vanilla cream topping)

2 cups camel milk
6 egg yolks
2 teaspoons vanilla extract (gluten-free)
1/4 cup maple syrup
Heat milk in sauce pan until hot. In separate bowl beat egg yolks until smooth and gradually add in maple syrup until blended. Slowly pour hot milk into egg mix and stir until blended. Return milk/egg mix to pan and cook over medium heat until thick. Remove from heat and immediately stir in vanilla. Serve warm or cold over Baked Bananas.