Australian Resident Brews Tea Using Camel Milk

A local man recreates a traditional Rajasthani drink using camel milk sourced from a nearby Australian shop.

Updated on Oct. 29, 2026 in Tea

Screen-print poster illustration of a traditional tea kettle and glass on a wooden table, evoking a heritage-focused culinary experiment. — Joseph Freeman has recreated a traditional Rajasthani tea in Australia, using locally sourced camel milk to honor long-standing cultural and historical ties. AI Illustration. Upload story photo >

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Would you be willing to try unconventional ingredients in your daily tea or coffee?

Joseph Freeman has prepared desi chai using camel milk in Australia, drawing on a method he encountered during his travels. The effort serves to replicate a specific memory from his visit to Bikaner, Rajasthan, nearly two decades ago.

Why it matters

The preparation highlights the historical connection between Australia and the camel, an animal brought to the continent 150 years ago to assist with exploration and transport. By using local ingredients to recreate a traditional drink, the project underscores the enduring cultural influence of the handlers from South Asia and Afghanistan who first accompanied the camels.

Camels were first introduced to Australia 150 years ago to support logistics and exploration. The milk used for the tea, which Freeman describes as having a bright white colour and rich taste, was obtained from a retailer near his home.

The players

Joseph Freeman

An Australian resident who documented his attempt to recreate a traditional Rajasthani tea recipe using local camel milk.

National Research Centre on Camel

A research institution located in Bikaner, Rajasthan, that focuses on the study and development of camel-related products.

The details

Freeman prepared the beverage by following a method similar to traditional Rajasthani tea preparation. The experiment was intended to honour his initial experience with camel milk at the National Research Centre on Camel in Bikaner.

Camels were introduced to Australia during the 19th century.
Camels arrived in Australia from Afghanistan and India 150 years ago.
Freeman first consumed camel milk in Bikaner 18 years ago.
Freeman shared his experience preparing the tea on 29 October 2026.

Culture Shift

This preparation follows a pattern set by the historical migration of cameleers from Afghanistan and India to Australia. It reflects a growing interest in using traditional ingredients to bridge geographical gaps and honour cultural heritage through food.

Readers interested in replicating this recipe may find camel milk available at specialty grocers or local dairy suppliers. Adopting this ingredient into a morning routine requires sourcing fresh milk, which has distinct flavour and colour profiles compared to cow milk.

The takeaway

Recreating international culinary traditions can provide a meaningful way to connect with past travel experiences and cultural history. Interested individuals can experiment with traditional preparation techniques by sourcing unique local ingredients found in their own communities.