Summer is finally here, and it’s time to unplug, relax and recharge for all the new and exciting things coming my way.
One of my favorite summer treats is Koldskål, a Nordic dessert soup made with yogurt, sugar, lemon, and vanilla.
I’ve experimented with it a lot, making delicious shakes, ice cream, and chia porridge.
It has become my breakfast and dessert, and I can’t get enough of it.
So if you haven’t tried Koldskål yet, you should try it.
And if you do: Make a big batch and enjoy it with fresh fruit and granola.
Then try making a shake, ice cream, and chia porridge.
You’ll see why I’m obsessed!
Chia ‘koldskåls’ porridge
- 1 l cultured buttermilk
- 1 l thick cultured yoghurt You can also use greek yoghurt or soy yoghurt
- 3 large organic eggs or pasteurised if you prefer
- 1 tsp ground vanilla or beans from 1 thick vanilla pod
- 6 tbsp coconut sugar or sweetener of your choice
- Zest and juice from 1 organic lemon
Chia ‘kolskåls’ porridge
- 4/5 cup classic nordic koldskål
- 3 tbsp chia seed
- 5-10 chopped nuts
- Seasonal fruit (here in the north we have berries ad libitum, yay)
- Combine eggs, sugar and vanilla in a bowl and whisk thoroughly until the sugar has dissolved and you have a creamy mix. Pour in the remaining ingredients and whisk all of it together. Store the koldskål in the fridge for up to 4 days.
- In a bowl or serving glass combine all the ingredients for the chia porridge and stir. Place in the fridge (preferable the night before enjoying it) stir one time before you go to bed. The nest morning you have a lovely and creamy porridge. Serve with your favourite fruit in season – and a splash of heavy cream (so good).