We Czechs are so fond of krupicová kaše, our version of cream of wheat porridge, that we call it pohádka mládí, or "the fairy tale of youth." It is a childhood favorite in Czech and Slovak homes alike, the comforting treat grandmothers make for grandchildren who come to stay, and one that still brings back fond memories decades later.
What is krupicová kaše? It is a simple sweet dish made with semolina and milk, cooked until thick and creamy, then topped with cocoa, sugar, and melted butter. It takes just 15 minutes to make, requires no special skills, and is a wonderful first Czech recipe to try. I grew up eating it, and it is still much loved in my family. My kids never seem to tire of it and always ask me to make it again, whether for breakfast or a light supper.
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➜ My best tips for perfect krupicová kaše
- Whisk the semolina into warm, not hot, milk. Take the warm milk off the heat, whisk in the Cream of Wheat, then return the pan to the stove. Keep whisking gently as it cooks and it will turn out silky every time.
- Do not overdo the Cream of Wheat. It keeps thickening as it cooks and again as it cools, so a little goes a long way; I count on about two heaped tablespoons of Czech krupička per cup of milk. Measure it rather than pouring by eye, and use a touch less if you like a softer kaše. Add too much and you get what we jokingly call beton, concrete.
"This is EXACTLY the way my Slovak mother made this, including serving it in a shallow bowl, sprinkled with cinnamon sugar, and pats of butter!"
Xenia
If you love gentle, old-fashioned Czech sweets, there is plenty more to try: a spoonful of Czech chocolate pudding, a square of baked rice pudding (rýžový nákyp), or soft, cinnamon-dusted lívance pancakes.
➜ Czech pronunciation
Curious how krupicová kaše sounds in Czech? It is friendlier than it looks: KROO-pi-tso-vaa KAH-sheh. The only real trick is the c in krupicová, which sounds like the "ts" in "cats." I recorded a short clip so you can hear a real Czech say it. Click and listen.
➜ Ingredients you will need
✅ See the recipe below with step-by-step photos and many helpful tips. Scroll down for the full printable recipe in both US cups and metric measurements.
- Cream of Wheat (semolina), the heart of the dish. In Czech it is krupička, a fine semolina milled from durum wheat, finer than coarse semolina (Czech krupice) yet not as powdery as flour. In the US, Cream of Wheat is the closest and easiest match; in Australia and the UK, look for semolina; in Czech shops, Dětská krupička (a fine baby semolina) works best. A fine to medium grind is what you want, so the kaše cooks up smooth and creamy.
- Milk, ideally whole, for a rich, creamy pot. Full-fat is worth it here, since lower-fat milk makes a thinner, less comforting kaše.
- Granulated sugar, for the topping. It gives a little crunch on top. If you would rather it did not crunch, use powdered sugar instead.
- Unsweetened cocoa powder, dusted over the top with the sugar. Reach for plain unsweetened baking cocoa, not Granko, the sweetened Czech cocoa drink powder, which is a different thing. At home I always stir the cocoa and sugar together in a cup first, then sprinkle the mixture over the kaše.
- Unsalted butter, melted and poured over just before serving.
Need grams and milliliters? Our U.S. to metric conversion chart has every measurement.
➜ How to make krupicová kaše
STEP 1: Warm the milk and whisk in the semolina. Pour the milk into a saucepan and place it on the stove. Heat it over medium-high heat until it is warm, but not hot. Remove the milk from the heat and stir in the Cream of Wheat, whisking gently to prevent lumps from forming. Return the saucepan to the heat.
STEP 2: Cook until thick. Cook over medium heat, stirring the whole time, until the kaše starts to bubble. Turn the heat down and keep whisking for about another minute, until it thickens. Move the whisk across the bottom of the pan the whole time, since kaše catches and burns there easily. Do not worry if it still looks a little loose, it firms up as it cools.
STEP 3: Top and serve. Spread the hot kaše onto a dinner plate, sprinkle it with cocoa mixed with sugar, then drizzle it generously with melted butter. Serve right away.
➜ Variations
- Cinnamon and sugar instead of cocoa. A classic Czech finish, and the one many families reach for first.
- Grated chocolate over the top in place of cocoa, with sugar sprinkled after. It melts a little into the hot porridge.
- A spoonful of honey. My grandpa Antonín used to stir a spoonful of honey straight into the pot, which made the kaše even sweeter and more comforting.
- A little fruit. Less common, but some people scatter a few blueberries, sliced strawberries, or whatever fruit is in season over the top.
- With an egg. More regional, but no less traditional. For a richer, more filling kaše, stir one egg into the hot porridge as soon as it comes off the heat. The heat cooks the egg through.
➜ Serving suggestions
Serve krupicová kaše hot on a dinner plate rather than in a bowl, spread into an even layer, then sprinkle it with the topping of your choice. Because the kaše itself is not sweet, do not be shy with the topping; two to three tablespoons is fine. Adjust the amount to each person's taste. Instead of pouring the butter over melted, you can also lay thin slices of cold butter on the hot kaše and let them melt in.
How do you eat krupicová kaše?
In Czech homes there is a cheerful little debate about exactly that. Some stir the whole plate together first. Others, myself among them, work in a slow spiral from the cooler edge toward the hot, buttery center. There is a practical reason for it: as one reader put it, the edges are where the cooler parts are, and you do not want to burn your tongue and miss the taste.
One reader summed up the standoff at their own table: "There is a constant battle in our household about how the plate should be cleared. I prefer a spiral from the edge to the centre. My husband clears it row by row, which is of course ridiculous."
Dobrou chuť!
➜ How to store
Krupicová kaše is best eaten fresh and hot. Once it cools it sets firm and is no longer spreadable, so make only as much as you will eat, and I do not recommend freezing it.
If you do end up with leftovers, put the firm, cooled kaše to good use: cut it into wedges and fry them in butter from both sides, then finish with cocoa and sugar, or your usual topping.
➜ FAQ
For this recipe, yes. Cream of Wheat is the closest widely available match to Czech krupička, a fine semolina. In Australia and the UK, look for plain semolina; in Czech shops, Dětská krupička works too.
Yes. Soak the semolina in all of the milk for at least 15 minutes, or overnight in the fridge, then bring it to a gentle simmer, stirring, until thick. Soaking softens it so it will not clump.
Both. We eat it as a warm breakfast, a light supper, or a sweet treat any time of day. It is comfort food more than a strict course.
Tried this recipe?
Leave a review down in the comments! ⭐⭐⭐⭐⭐
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📖 Recipe
Krupicová kaše (Czech Cream of Wheat)
Tap or hover to scale
This recipe was developed in grams. For the most accurate results, tap the purple METRIC toggle and use a kitchen scale.
Ingredients
- 2 cups milk whole
- 4 heaped Tablespoons Cream of Wheat fine semolina
Topping
- ⅓ cup granulated sugar
- 1 Tablespoons cocoa powder unsweetened
- 3 Tablespoons unsalted butter melted
Instructions
- Pour 2 cups milk into a saucepan and warm it over medium-high heat until warm, not hot.
- Take the pan off the heat and whisk in 4 heaped Tablespoons Cream of Wheat until smooth, with no lumps. Return to the heat.
- Cook over medium heat, stirring constantly, until it begins to bubble. Lower the heat and whisk about 1 minute more, until thick. It firms up as it cools.
- Spread the hot porridge onto a dinner plate. Mix ⅓ cup granulated sugar and 1 Tablespoons cocoa powder, sprinkle over generously, then drizzle with the melted butter. Serve right away.
Notes
- Ratio: about 2 heaped Tablespoons Cream of Wheat per 1 cup milk.
- No lumps: take the milk off the heat before whisking in the Cream of Wheat, or soak it in the milk for 15 minutes first.
- Too thick? It keeps thickening as it cools, so use a little less next time. Too thin? Let it rest a moment and it firms up.
- Cream of Wheat is the US match for Czech krupička (fine semolina); in the UK and Australia use semolina; Czech Dětská krupička also works.
- Toppings to taste: classic cocoa and sugar, cinnamon and sugar, or grated chocolate. Granulated sugar gives crunch; powdered is smoother.
- Storage: best fresh; do not freeze. Chill leftovers firm, then slice and fry in butter.
Blazena says
My dad always added one egg in krupicova kase, topping it with coarse sugar cinnamon combo. We loved this meal.
Tamara says
TIL my Mom gave me dessert for breakfast in the winters before school.
Dolores says
I think mother used cream of rice served the same way on a flat plate sprinkled with a lot of cinnamon and sugar.
Anicka Cooklikeczechs.com says
Thank you for your feedback, Dolores. There are many variations on krupicova kase - this one sure sounds lovely!
Jaroslav Dohnal says
My father always reserved a little milk and mixed this with the semolina, slowly adding it when the milk becomes hot. I always thought that was to prevent lumps. I've always done it that way and have never had lumps. 🙂
Petra Kupská says
Ahoj Jaroslav, thank you for your insightful comment 🙂 You're right, this is a great method to make "krupicová kaše" smooth. At my house, I make a classic Czech powder pudding this way. Exactly as you describe: whisk it in a little lukewarm milk, and then slowly add to the warm milk, stirring constantly, cook and serve! 🙂
Wilbert says
I loved my grandma's apple strudel, can you please remind me how to make it correctly. Thank you!!
Petra Kupská says
Hi Wilbert, I have two recipes for apple strudel here. One is a traditional one made with elastic dough, you can find the recipe here: traditional apple strudel. The second recipe is very simple because you need store-bought puff pastry to make it. Recipe here: puff pastry apple strudel
If you need to add any information, feel free to ask!
Wilbert says
Loved it
Petra Kupská says
Thank you for your kind comment! 🙂
Jan Kosek says
As children, we called it "Heaven`s concrete" (nebeský beton), due to its consistence.
Petra Kupská says
I have to smile, Jan, because you describe exactly what happened when my son made krupicova kase once. He put too much semolina in the milk so that there was a spoonful standing in it 🙂
Xenia says
This is EXACTLY the way my Slovak mother made this, including serving it in a shallow bowl, sprinkled with cinnamon sugar, and pats of butter!! I will have to try it with cocoa powder! Thank you for the recipe, as I cant wait to make it with your recipe, in honor of my mama!
Petra Kupská says
Thank you for your nice words. My dad used to make this dish in our house. If we didn't have cocoa powder, he also sprinkled the porridge with cinnamon and sugar. What a treat!
Charles (Karel) says
I'm 62 years old and still make this for myself, thanks for the tip with the honey and cinnamon, I call it the ultimate in comfort food. 5 stars
caring cihlar says
just like my mother thanks for the recipe and the sweet memories 😘
Anicka Cooklikeczechs.com says
Thank you for your comment! I am happy the recipe brought back nice memories 🙂
Greetings from the Czech Republic.
Beverly Kall says
My Polish Mom would cook Cream of wheat the night before, putting it on a dinner or pie plate to cool and set for breakfast. It went into the fridge til morning, then it was cut into pie-shaped wedges and fried in butter til browned and crispy on the outside and creamy on the inside, topped with cinnamon sugar. Your toppings also go great with Mom's version! T.Y.
Anicka Cooklikeczechs.com says
Beverly, thank you for the comment and sharing these lovely memories.
Theodora says
grandma made this for us, but she used cinnamon. I still eat this
Anicka Cooklikeczechs.com says
Thank you for your comment, Theodora!
Greetings from the Czech Republic.
Bob says
This was a staple growing up. After over 70 years I still enjoy it, usually with just brown sugar on it. When we were kids my mom used to put a little red food coloring in it to make it pink for Valentines Day!
Anicka Cooklikeczechs.com says
Thank you for your comment and feedback, Bob!
What a lovely idea with the red coloring 🙂
Charles says
i was brought up on this in czechoslovakia, when we moved to Australia it was a staple in the house hold. im 63 now and still cook it for myself, it is my go to comfort food, any season , any time of day. here in Australia i use Semolina..best "edible concrete" i have eaten..and yes in the beginning, i too forgot to stir it , or put too much semolina in...lol
Anicka Cooklikeczechs.com says
Thank you for the feendback and comment, Charles!
Greetings from the Czech Republic.
Eva says
That was my dad’s favorite Friday dinner. I was born in Prague 85 years ago. Left trnava when I was 14 years old.
Blessings Eva
I found you on the internet just by chance. You are a treasure
Anita Hartgerink says
I ate it all the time as I was growing up!
Petra | Cook Like Czechs says
Hi, Anita,
Krupicová kaše is perhaps the most famous food of Czech childhoods. As I mention in the article, we call it pohádka mladí - that means Fairy tale of youth in English 🥰! It's very comfy food in my opinion, and my family enjoys it a lot, too.
Have a nice day,
Petra
Sue says
My mom emigrated to the US in 1936 when she was 16. This recipe brings back such fond memories. Mom frequently made this recipe for breakfast, except instead of cocoa powder she used her Mouli grater to grate Baker's Sweet Chocolate over the top of the porridge (then sprinkled sugar over that). We ate it in a circular fashion, starting with the edges.
Lovely site, Petra! Thanks so much for sharing your recipes!
Petra | Cook Like Czechs says
What a beautiful memory! Eating from the edges all the way!
Chocolate over the porridge is such a lovely personal touch from your mom. Thank you so much, I am glad you’re enjoying the recipes.
Michael Landsfeld says
Have you ever heard of "Vermuza" I know I didnot spell correctly, but my older brother said my Grandmother from Moravia made it. This sounds similar to what my brother described. (He and my mother stayed with my grandparents during WW2) he's 18 years older than me. I do not remember the dish but he loved it. phonetically pronounced vehr-moo-zha.