Batido de Trigo (Cuban Wheat Shake)

Ingredients

• 240 ml (1 cup)whole milk
• 45 ml (3 tablespoons)sweetened condensed milk
• 38 g (3 tablespoons), or more to tastegranulated sugar
• 1 cup (about 10 g)puffed wheat cereal
• A pinchsalt
• 120 ml (1/2 cup)ice

Instructions

1. 1

   Blend the ingredients

   Put the whole milk, sweetened condensed milk, sugar, puffed wheat cereal, salt and ice in a high-speed blender. Blend on high for about 1–2 minutes, until smooth and creamy.

2. 2

   Adjust the consistency

   For a thinner shake, add a splash more milk. The puffed wheat cereal will mostly dissolve and give the drink its characteristic texture.

3. 3

   Pour and serve

   Pour into glasses and serve straight away, on its own or with a Cuban sandwich.

What is batido de trigo?

Batido de trigo is a Cuban milkshake made with puffed wheat cereal, milk and sugar. This version uses sweetened condensed milk as well, making it especially creamy and sweet.

It is a simple, nostalgic-style drink that needs only a quick blend. The cereal softens and mostly disappears into the shake, leaving a distinctive, smooth texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 481 calories, 12g protein, 80g carbs, 13g fat.

The carbohydrates and much of the energy come from the sugar, condensed milk and puffed wheat; the milk and condensed milk contribute fat and protein. For a more balanced plate, have the shake with a savoury sandwich rather than treating it as a meal by itself.

Why these ingredients work

Puffed wheat: the cereal is the defining ingredient, so use puffed wheat rather than substituting a denser cereal if you want the familiar texture.

Two kinds of milk: whole milk provides the liquid base, while condensed milk adds sweetness and body. Sugar lets you adjust the sweetness further.

Getting a smooth shake

Blending: use a high-speed blender and blend for the full 1–2 minutes. This gives the cereal time to break down and mix evenly with the milk.

Consistency: if the shake seems too thick, add a splash of milk and blend briefly again. Add only a little at a time so it does not become too thin.

Balancing the sweetness

Taste: condensed milk and granulated sugar both sweeten the drink, so the stated sugar amount can be increased to taste. For a less sweet shake, start with the listed amount rather than adding extra.

Salt: the pinch is there to round out the sweet flavours. Keep it small so the drink does not taste salty.

Serve it straight away

Timing: the shake takes about 10 minutes overall, and it is best poured as soon as blending is finished, while it is cold and creamy.

Pairing: enjoy it on its own or serve it alongside a Cuban sandwich, as suggested for this recipe.

Recipe notes & tips

• Use cold milk to keep the shake refreshing.
• Measure the sugar, then taste before adding more.
• Blend on high for the full 1–2 minutes for a smoother result.
• Add extra milk in small splashes if you want a thinner consistency.
• Pour and serve as soon as the shake is blended.

Variations

• Sweeter shake: add more granulated sugar to taste.
• Thinner texture: blend in a splash of extra whole milk.
• Cereal swap: try another puffed cereal for a different flavour and texture.
• Sandwich pairing: serve with a Cuban sandwich for a more substantial meal.

Common mistakes to avoid

• Blending too briefly: the cereal may remain grainy; blend on high for 1–2 minutes.
• Adding too much milk: the shake can become thin; add it a splash at a time.
• Adding extra sugar immediately: condensed milk already sweetens the drink; taste before increasing the sugar.
• Leaving it to stand: the cold shake is best served immediately after blending.

How to store

This shake is best enjoyed immediately. If necessary, cover and refrigerate it briefly, then stir or blend again before serving; the texture may change as it stands.

Frequently asked questions