A Guide to Coldbowl
It's the 1st of May, meaning it is summer in Denmark. That means it's COLDBOWL SEASON, PEOPLE! 🎉
But for you, yes you, unfortunate non-Danish person, coldbowl may be an unexplained mystery. Fear not! Here comes the Admiral's Official Guide to Coldbowl:
First off, Denmark has a LOT of milk. We have so much milk we got tired of drinking it normal, so we made new variations, which included deliberately souring it. Don't knock it till you try it!
... and then there's kærnemælk. Fuck kærnemælk.
Anyway! Coldbowl is a wonderful substance made from thickmilk, a type of soured full-fat milk (or also kærnemælk, but not in this house), that's then whisked with eggs and has lemon juice and vanilla added in. It's (somehow) shelf-stable, and typically enjoyed cold in a bowl (bet the name's a real mystery now, eh?) with gentlemen of the court - no, not people, they're dried sweet round cookies, come on, pay attention.
OR you can enjoy it fresh from the fridge in a cup, like I do! It's refreshing and delicious, like.... well, like a really fucked up milk version of lemonade, I guess.
So be brave! Try some coldbowl next time you're in Denmark!
Just, uh... watch those cookies. They can break your teeth.
Yum yum!
P.S. You could also put fresh fruit in it, but let's be honest, why would you want to do that to the fruit? Save that for the cream, come on now!
