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Koldskål (Danish Cold Buttermilk Dessert Drink)

The Quirky Foodster Team

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10 min (plus 1 hr chilling)
Prep
0 min
Cook

Ingredients

  • 1 l (4 cups) buttermilk
  • 3 egg yolks
  • 60 g (1/3 cup) sugar
  • 1 vanilla pod, seeds scraped, or 1 tsp vanilla extract
  • 1 lemon, zested
  • Kammerjunker biscuits or shortbread, to serve
  • Fresh strawberries, sliced, to serve

Method

  1. Whisk the egg yolks and sugar together in a bowl until pale and slightly thickened.
  2. Whisk in the vanilla seeds and lemon zest.
  3. Gradually whisk in the buttermilk until fully combined and smooth.
  4. Chill for at least 1 hour before serving.
  5. Ladle into bowls and serve with crumbled kammerjunker biscuits and sliced strawberries on top.

Introduction: A sweetened, vanilla-scented cold buttermilk drink served in a bowl with crunchy kammerjunker biscuits, koldskål is a beloved warm-weather treat that appears on Danish tables from late spring through summer.

Cultural Background: A sweetened, vanilla-scented cold buttermilk drink served in a bowl with crunchy kammerjunker biscuits, koldskål is a beloved warm-weather treat that appears on Danish tables from late spring through summer.

Tips: Use the freshest buttermilk you can find, as its tang is central to the flavour. Serve very cold — koldskål is meant to be refreshing on a warm day.

Variations: Add a splash of cream for a richer, less tangy version. Top with other summer berries in place of strawberries. Vegetarian as written; a pasteurized egg product can be used for food-safety peace of mind. Not easily veganized due to the buttermilk and egg base.

Storage: Refrigerate in an airtight container for up to 2 days.

Reheating: Not applicable — served cold.

Nutrition: Approx. 210 kcal, 9g protein, 8g fat, 24g carbohydrates per serving.

FAQs

Q: What are kammerjunker?
A: They are small, dry, twice-baked Danish biscuits similar to a dense shortbread, traditionally crumbled into koldskål for crunch.

Q: Can I use raw eggs safely?
A: Use pasteurized eggs if you're concerned about raw egg safety, especially when serving to children or pregnant guests.

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