Batido de Trigo, or Cuban Wheat Milkshake, is a creamy and malty drink made mainly with puffed wheat cereal, milk, and ice. It's fast, simple, and so satisfying. It's Cuban comfort in a glass.
My mom used to make this batido de trigo (puffed wheat shake) when I was growing up.
These days, I've been veganizing childhood favorites, and while I've already given a vegan spin to classics like Vegan Rice Pudding, this shake still has my heart.
I was that painfully picky kid who treated paella like a treasure hunt for just the rice and believed the only good part of fricasé de pollo (chicken fricassee) was the sauce soaking into more rice. Looking back, I guess I was already running beta tests for veganism.
These days, I'm all about flavor (and yes, I make delicious Vegan Spanish Paella and Cuban-Inspired Vegan Fricase now), but back then? If my mom thought I hadn't eaten enough by 8 p.m., she'd head to the kitchen and whip up this Cuban puff wheat shake. I wasn't into dinner-but a creamy milkshake? Suddenly, I was very available.
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What is Batido de Trigo?
Batido de trigo is a traditional Cuban milkshake made with puffed wheat cereal, milk, and a touch of sweetness, often finished with cinnamon. It's a simple yet comforting drink that many Cuban kids grew up enjoying.
To make it vegan, I've swapped in oat milk for creaminess and richness, along with sweetened condensed oat milk for that signature flavor. The result is just as delicious and authentic as the original, but completely dairy-free.
Why You'll Love This Recipe
- It's a Cuban classic that you can easily make vegan (and no one will know)
- Just a handful of ingredients.
- By adding vegan vanilla ice cream and/or whipped cream, you have a delicious, indulgent treat.
- Quick enough for a weekday treat but special enough for Sunday family time.
- Like my Piña Colada Milkshake, it's loved by kids.
Ingredients
Puffed Wheat Cereal: This is the puffed cereal I use. The Amazon price is higher than what I usually find locally, so check larger grocery chains before Amazon for the best deal.
Sweetened Condensed Milk: Traditional Cuban batidos use condensed milk for extra sweetness and creaminess. To keep this version vegan, I use this delicious condensed oat milk that I also use in my Vegan Flan and can be found on Amazon, at Whole Foods, or at Sprouts.
Oat milk is the perfect choice for a batido de trigo because it's naturally creamy. It adds body and richness that makes the shake feel indulgent. Plus, wheat and oats are breakfast cousins, so pairing them together just makes sense! Pictured above is the light blue Oatly carton (the original), but I recommend the dark blue full-fat version if you want the shake extra creamy and rich, closer to the traditional dairy-based batido.
See the recipe card for quantities and a full list of ingredients.
Variations
Some Cubans and Cuban restaurants like to take this milkshake or batido de trigo up a notch by adding a scoop of vanilla ice cream to turn a classic shake into a full-on dessert.
Top with some vegan whipped cream for a classic milkshake vibe.
For a healthy, creamier, naturally sweet add-in, my mom would sometimes add a ripe banana.
How To Make A Cuban Milkshake
See the recipe card below for the details.
Step 1 - Blend the wheat
Add the puffed wheat to your blender along with all the other ingredients (including the ice cream, if using).
Step 2 - Sweeten & serve
Blend until smooth and frothy, then sweeten to taste with sugar or more condensed oat milk. Pour into a glass and enjoy immediately.
Top Tips
- Use oat milk for the creamiest shake.
- Play with the ratio of milk to cereal for your preferred thickness.
- Blend longer for a smoother texture, or keep it a little grainy for a more traditional sip.
- Sweeten to taste-every Cuban mom has her own "perfect" level of sweetness. Add sugar as desired if you do not want to add more condensed oat milk.
Serving Suggestions
- Enjoy it as a refreshing afternoon pick-me-up on a hot day.
- Pair it with Cuban snacks like Cuban tostadas or pastelitos de guayaba for the ultimate merienda (snack).
- Serve it at brunch alongside other Cuban favorites like Cuban Coffee and fruit.
Recipe FAQS
It's best enjoyed fresh since the wheat thickens as it sits. If you do make it ahead, give it a quick blend before serving.
Don't leave me hanging - tell me how it went with this Batido de Trigo in the comments below! Was this Cuban milkshake love at first sip or not for you? I want the good, the burnt, and the dramatic. Oh, and let me know how my directions worked so I can keep improving my recipes.
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Recipe Card
Batido de Trigo (Cuban Wheat Milkshake)
Equipment
Ingredients
- 1 ½ cup puffed wheat cereal
- 1 cup oat milk use full-fat oat milk for extra creaminess - I use the Oatly brand
- ¾ cup ice
- 3 tablespoons sweetened condensed oat milk
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- pinch of salt
- 1-2 tablespoons granulated sugar optional, to taste
- Optional: 1 scoop vegan vanilla ice cream and/or vegan whipped cream
Instructions
- Add cereal, oat milk, ice, condensed milk, vanilla, cinnamon, and salt to a blender. Blend on high until creamy. Taste and adjust the sweetness by adding more condensed milk or one to two tablespoons of sugar.
- Pour into glasses, sprinkle with cinnamon if desired, and serve immediately. For a more decadent treat, blend with a scoop of ice cream and/or top with a swirl of whipped cream-totally optional, but a decadent Cuban treat.
Regi Pearce says
I can’t even tell you how much nostalgia this Batido de Trigo brings me back to! Growing up in Miami, it was one of those simple treats that always felt extra special. I love how easy it is to veganize without losing that creamy, cinnamon-kissed flavor. Honestly, no one would ever guess it’s dairy-free—just pure Cuban comfort in a glass.