koldskål holiday hack

I've written before about my love for the Danish treat koldskål. In Denmark, the refreshing sweet buttermilk dessert flies off store shelves during summertime.  But since we lack cold weather seasons here in Southern California, I tend to crave koldskål year round.  Right about now in the city of Copenhagen, people have started to open up their bottles of gløgg (mulled wine), port, and traditional holiday party schnapps, all popular cold weather beverages.  Yet while Copenhagen's cyclists make their way around town on the rainy, chilly city's bike paths, southern Californians sneak in beach days and barbecues in December.  Often the only sign of winter involves when people change from wearing flip flop sandals to wearing actual shoes. Even our Santas have swim trunks and surfboards, examples of the seasonal confusion that leads to winter's koldskål cravings.

In any Danish market, a quart of koldskål is as common as a gallon of milk.  In America, on the other hand, koldskål doesn't exist.  Now, normally you could try to make your own version using pasteurized egg yolks, buttermilk, sugar, vanilla, and whatever other approximations of ingredients you can get your hands on.  But during the busy holiday season, why not try a little koldskål holiday hack?

Try mixing 3/4 cup of buttermilk with 1/2 cup eggnog, then mix in a little sweetened vanilla bean paste, and there you have a quick version of koldskål.  Crumble your crunchy cookie of choice over the top and enjoy. No, it probably will not taste exactly like your favorite Danish version, but tinker around with eggnog brand, add ingredients like lemon or cardamom, and adjust the sweetness level, and I dare say you'll have something close to the real thing.