The Ultimate Guide to Making Creamy Cuban Batido de Trigo (Wheat Milkshake)

Step into the vibrant world of Cuban flavors with this incredible **Batido de Trigo** recipe – a luxurious, thick, and wonderfully creamy Cuban wheat milkshake. Made with just a handful of simple ingredients like puffed wheat cereal, fresh milk, rich sweetened condensed milk, ice, and a touch of salt, this drink is a testament to the comforting and unique tastes of Cuban cuisine. It’s more than just a milkshake; it’s a refreshing escape, a delightful treat that brings a piece of Cuban sunshine straight to your glass.

For those who appreciate classic Cuban beverages, you might also love this delicious Batido de Mamey, another fruit milkshake favorite from the island!

This Batido de Trigo recipe is truly the ultimate treat, perfect for any time of the year, but it truly shines during those scorching hot summer days. Its super refreshing quality, combined with its delightful taste and incredibly simple preparation, makes it an absolute winner. You only need five basic ingredients, and the recipe is highly customizable to suit your personal preferences. If you have Cuban roots or reside in areas with a strong Cuban influence, like South Florida, you already know just how incredibly good and nostalgic this milkshake is!

Imagine a beverage that is both satisfyingly sweet and subtly earthy, with a texture that is simultaneously thick and smooth. That’s precisely what Batido de Trigo offers. It’s a comfort drink that feels both exotic and familiar, a culinary hug in a glass. Whether you’re craving a unique breakfast smoothie, a revitalizing afternoon pick-me-up, or a delightful dessert, this Cuban wheat milkshake fits the bill perfectly. Let’s dive into what makes this drink so special and how you can easily whip it up in your own kitchen.

Essential Ingredients for Your Batido de Trigo

Creating the perfect Batido de Trigo relies on a few key components. Here’s a breakdown of what you’ll need and why each ingredient is important for achieving that authentic Cuban flavor and creamy consistency:

Puffed Wheat Cereal – This is the star of the show and truly irreplaceable for an authentic Batido de Trigo. You can typically find puffed wheat cereal in the cereal aisle of your local supermarket. Look for plain, unsweetened varieties. It provides the unique, slightly nutty flavor and contributes significantly to the milkshake’s signature thick texture. Do not substitute this with other cereals; it simply won’t be the same!
Sweetened Condensed Milk – This ingredient is a game-changer for creaminess and sweetness. It’s not just about sugar; the condensed milk adds a luscious richness and a velvety texture that plain sugar cannot replicate. If you absolutely wish to avoid it, you can use granulated sugar to taste combined with evaporated milk for some added body. However, be aware that using sweetened condensed milk will yield an ultra-creamy, more decadent milkshake, which is the traditional way.
Milk – For the best results and a truly rich milkshake, I highly recommend using whole milk. Its higher fat content contributes to a fuller body and creamier mouthfeel. However, if you’re looking for a lighter option, skim milk or low-fat milk can be used, though the final texture may be slightly less thick. For dairy-free versions, unsweetened almond milk or oat milk can be excellent substitutes, providing a good base without overpowering the wheat flavor.
Ice – A non-negotiable! Ice is essential for two reasons: to achieve that wonderfully cold, refreshing temperature and to help create a thick, frosty milkshake consistency. The right amount of ice will ensure your batido is perfectly chilled and delightfully thick without being overly watery.
Pinch of Salt – While seemingly small, a pinch of salt makes a big difference. It helps to balance out the sweetness from the condensed milk, enhancing all the other flavors and preventing the drink from being cloyingly sweet. Don’t skip this subtle but impactful addition!

Easy Step-By-Step Instructions for Batido de Trigo

Making this creamy Cuban wheat milkshake is incredibly simple and quick. Follow these steps for a perfect Batido de Trigo every time:

Combine All Ingredients: Start by carefully placing all of the measured ingredients – puffed wheat cereal, milk, sweetened condensed milk, ice, and that crucial pinch of salt – into a high-speed blender. Ensure your blender is powerful enough to handle ice for a smooth consistency.
Blend Until Silky Smooth: Secure the lid on your blender and blend on high speed until the mixture is completely smooth and creamy. This usually takes about 1-2 minutes, depending on your blender. You want to make sure there are no visible chunks of ice or cereal remaining, creating a luscious, uniform texture.
Taste and Adjust: Once blended, take a small taste. This is your opportunity to customize the sweetness. If you prefer your milkshake sweeter, add a little more sweetened condensed milk or a tablespoon or two of granulated sugar. Blend again for a few seconds to fully incorporate any added ingredients.
Serve and Garnish: Pour the freshly blended Batido de Trigo into tall glasses. For an extra touch of indulgence and visual appeal, you can top it with a swirl of whipped cream and perhaps a sprinkle of cinnamon or a few extra puffed wheat kernels. Serve immediately and enjoy the refreshing taste!

Top Tips For The Perfect Batido De Trigo

Achieving that ideal Batido de Trigo consistency and flavor is easy with a few expert tips:

Adjusting Consistency:
- If your milkshake turns out too thick for your liking, don’t worry! Simply add a little more milk, a tablespoon at a time, and blend until it reaches your desired pourable consistency.
- Conversely, if your batido is too thin, you can easily thicken it up. Add a small handful (about ¼ cup) of additional puffed wheat cereal or a few more ice cubes, then blend again until it thickens.
The Banana Boost (A Family Secret!): My mom always recommends adding one ripe banana to the blender. A ripe banana not only helps to naturally sweeten the milkshake but also adds incredible body and a thicker, even creamier texture. If you choose to add a banana, remember to significantly reduce the amount of sweetened condensed milk, as the banana itself will contribute a good deal of sweetness. Start with half the recommended condensed milk and adjust to taste after blending.
Chill Your Ingredients: For an even colder and more refreshing milkshake, make sure all your liquid ingredients (milk, condensed milk) are well-chilled before blending.
High-Quality Puffed Wheat: While most plain puffed wheat cereals work well, some brands might have a slightly different texture or subtle flavor. Experiment to find your favorite.
Don’t Overblend: While you want a smooth consistency, avoid blending for an excessively long time, as this can warm up the milkshake and melt the ice, leading to a thinner consistency. Blend just until smooth.
Serve Immediately: Batido de Trigo is best enjoyed right after blending when it’s at its coldest and thickest. The longer it sits, the more the ice will melt, and the consistency will thin out.

Why You’ll Love This Cuban Wheat Milkshake

There are countless reasons why Batido de Trigo has earned its place as a beloved staple in Cuban households and beyond. Its unique combination of simplicity, flavor, and refreshing qualities makes it an undeniable favorite. First and foremost, the **ease of preparation** is unmatched. With just a few ingredients and a blender, you can whip up this delightful drink in under 5 minutes, making it perfect for busy mornings or spontaneous cravings.

Beyond its quick assembly, the **distinctive flavor profile** sets it apart. The puffed wheat cereal offers a subtle, nutty, and wholesome undertone that beautifully complements the sweetness of the condensed milk. It’s a flavor that is both comforting and intriguing, offering a pleasant departure from typical fruit-based milkshakes. The creamy texture, achieved by the perfect blend of milk, condensed milk, and ice, is incredibly satisfying and luxurious, making each sip a true indulgence.

Furthermore, Batido de Trigo is **incredibly versatile**. While delicious on its own, it also serves as an excellent base for various additions. As mentioned, a ripe banana can transform it into an even thicker, sweeter, and more nutritious concoction. You could also experiment with a dash of vanilla extract, a sprinkle of cinnamon, or even a touch of cocoa powder for a chocolatey twist. This adaptability means you can enjoy a slightly different version every time, catering to your mood and available ingredients.

Finally, there’s the **cultural connection**. For many, Batido de Trigo isn’t just a drink; it’s a taste of home, a memory of childhood, or a window into Cuban culinary traditions. Sharing this drink is a way to share a piece of culture, and its refreshing nature makes it ideal for gatherings, family meals, or simply enjoying a quiet moment on a warm day. It’s a testament to how simple ingredients can create something truly extraordinary and deeply satisfying.

Storage and Make-Ahead Tips

While Batido de Trigo is best enjoyed immediately for optimal freshness and thickness, you can store leftovers or slightly prepare it in advance with a few considerations:

Short-Term Storage: If you have any leftovers, pour the Batido de Trigo into an airtight container or a jar with a tight-fitting lid. Store it in the refrigerator for up to 24 hours. The texture will thin out as the ice melts, and the cereal may soften further.
Re-Blending Leftovers: When ready to enjoy stored batido, it’s best to re-blend it with a few fresh ice cubes. This will help restore some of its original thickness and frosty texture. You might also want to add another splash of milk or a tiny bit more condensed milk to refresh the flavor.
Prepping Ingredients: To save time, you can measure out your puffed wheat cereal and store it in an airtight container. Keep your milk and condensed milk chilled. Having everything pre-measured means you can simply dump the ingredients into the blender and blend when a craving strikes!

Frequently Asked Questions (FAQs)

Q: What exactly is Batido de Trigo?: A: Batido de Trigo is a traditional Cuban milkshake made with puffed wheat cereal, milk, sweetened condensed milk, ice, and a pinch of salt. It’s known for its creamy, thick texture and unique, subtly sweet, and wholesome flavor.
Q: Can I make Batido de Trigo vegan or dairy-free?: A: Yes! You can substitute whole milk with your favorite plant-based milk, such as almond milk, oat milk, or soy milk. For the sweetened condensed milk, there are several dairy-free sweetened condensed coconut milk or oat milk options available in most supermarkets. Ensure your puffed wheat cereal is also vegan (most plain puffed cereals are, but always check labels).
Q: Is puffed wheat cereal the same as shredded wheat?: A: No, they are different. Puffed wheat cereal consists of whole wheat grains that have been heated until they expand and become light and airy. Shredded wheat is typically made from cooked whole wheat pressed into strands or biscuits. For Batido de Trigo, you must use plain puffed wheat cereal for the correct flavor and texture.
Q: How can I make my Batido de Trigo even thicker?: A: To make it thicker, you can add more ice, a bit more puffed wheat cereal, or a ripe banana (as mentioned in the tips section). Blending for a shorter amount of time to avoid melting the ice also helps maintain thickness.
Q: Can I add other flavors or fruits?: A: Absolutely! While the traditional recipe is delicious on its own, you can experiment. A ripe banana is a popular addition. Other fruits like a small amount of mango or mamey can be added, but they will change the traditional flavor profile significantly. A dash of vanilla extract or a pinch of cinnamon can also enhance the taste.
Q: What if I don’t have a high-speed blender?: A: A standard blender will work, but it might take a bit longer to achieve a perfectly smooth consistency. You might need to pause and stir the mixture occasionally to ensure all the puffed wheat and ice are incorporated. Using slightly crushed ice might also help.

Tried this incredibly delicious and refreshing Cuban Batido de Trigo recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. Your feedback is invaluable! And consider following me on Facebook or Pinterest for more amazing recipes!

5 from 2 votes

Batido De Trigo

By

Julie Maestre

This batido de trigo is a thick and creamy Cuban wheat milkshake. Made with puffed wheat cereal, milk, sweetened condensed milk, ice, and salt.

Prep:

5 minutes

Servings:
2

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Equipment

Blender

Ingredients

▢

2
cups
puffed wheat cereal
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1
cup
whole milk
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1
cup
ice
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1/4
cup
sweetened condensed milk
▢

pinch of
salt

Cook Mode

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Instructions

Place all of the ingredients in a blender and blend until smooth. Taste it and add more sweetened condensed milk or sugar if you want it sweeter.
Pour in a glass and top with whipped cream, if desired.

Notes

If the milkshake is too thick for your liking, add more milk. If it’s too thin, add more puffed wheat cereal.
My mom always adds one ripe banana, it helps to sweeten and thicken the milkshake. If adding a banana, make sure to add less sweetened condensed milk otherwise it will be too sweet.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author:

Julie Maestre

Prep Time:

5 minutes

Course:
Drinks

Cuisine:
Cuban

Servings:
2

Calories:
610

Keyword:
Batido de trigo, Cuban Wheat Milkshake, How to make batido de trigo

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