Batida de Lechosa Recipe
Batida de Lechosa
(Papaya Milk Shake)
Makes 2 (6-ounce) shakes
This is my husband’s recipe for what we refer to simply as “Lechosa.” It’s very popular in the Dominican Republic. We’ve had batidas all over Latin America and, as with most recipes, there are slight differences in the way they’re made, depending on who’s making them. Sal likes it very sweet but I prefer to taste more of the papaya. We’re lucky enough to have an endless supply of fresh papayas in South Florida. We always keep some in the freezer so we can make these. By freezing the papaya we don’t have to add ice to the batida.
Note: This recipe calls for fresh papaya that’s been peeled, seeds removed, cut into 2” chunks, and frozen in airtight containers.
2 cups frozen papaya
2 cups 1% milk
3-4 Tablespoons sugar (begin with 3 Tablespoons and add the last Tablespoon if you want it sweeter)
1 Tablespoon vanilla
½ teaspoon cinnamon
Put papaya in a blender. Add the remaining ingredients and blend on highest speed for 1 full minute. The batida should have the consistency of a frozen milk shake. Serve immediately in tall glasses.