Batido de Trigo (Cuban Wheat Milkshake)

To know me is to know I’ll never say no to a batido de trigo. It’s hands down my favorite Cuban milkshake and has been since I was a kid.

Made with sweetened condensed milk, whole milk, and puffed wheat cereal, this creamy, traditional treat is rich, comforting, and full of nostalgia.

I know cereal in a milkshake sounds a little odd, but if you grew up in a Cuban family or anywhere near a ventanita in Miami, you know this combo works!

While I’m always down for un batido de mango, this authentic Cuban batido recipe with condensed milk will always be my go-to.

Whether served with breakfast or with un pan con bistec, batido de trigo is as classic as it gets.

Let me show you how to make it.

“My husband loved it! Reminded him of his childhood in Cuba.” —JD

How To Make Batido De Trigo

Making a batido de trigo couldn’t be easier. Just pour whole milk, sweetened condensed milk, sugar, puffed wheat cereal, a pinch of salt, and a handful of ice into a high-speed blender.

Blend until it’s completely smooth and creamy (like my strawberry guava milkshake). Que rico!

🍌 Hear me out – Mami swears by her little twist… tossing in a banana. It’s not traditional, but it does make the batido de trigo extra creamy with a hint of natural sweetness. My uncle can always tell when she’s made it, because that banana version is his absolute favorite. Consider this a Cuban mom insider tip!

Recommended For This Recipe

High Speed Blender

I use this high-speed Ninja Blender all the time. It’s perfect for making smooth soups, creamy smoothies, delicious dips, and awesome sauces. It’s also easy to clean!

In Cuban culture, milkshakes and sandwiches are a match made in heaven.

Growing up, my family would often enjoy un batido alongside a Cuban sandwich (and other sandwiches!), and there was even a restaurant in my hometown in the 80s that only served cafecito, batidos, and sandwiches.

The place was always packed, and to this day, I swear nothing tasted better than a milkshake and sandwich combo.

It was the best! And so is this creamy batido de trigo.