It is hard not to fall in love with Czech Krupicová kaše. This creamy porridge, easily made from Cream of Wheat, holds a special place in the hearts of many, especially children. Let's learn how to make it from scratch!
➜ What is Krupicová kaše
In Czech cooking, Krupicová kaše is a delicious sweet dish made from cream of wheat and milk. For an authentic Czech experience, generously sprinkle the top with a mixture of cocoa powder and sugar. A finishing touch of melted butter is also essential.
Also known as "Pohádka mládí" or "Fairy tale of youth," Krupicová kaše is the perfect comfort food. It is often lovingly prepared by Bohemian grandmas for their grandchildren.
The best way to enjoy Krupicová kaše is to indulge in it for breakfast or dinner.
How to say Krupicová kaše anglicky (in English)? The possible translation is cream of wheat, cream of semolina, or semolina porridge.
➜ Pronunciation
I recorded a short audio clip to help with pronouncing the Czech words "Krupicová kaše." Feel free to listen!
➜ Ingredients
The main ingredient to make Krupicová kaše is coarse semolina, known in Czech as Krupička.
In the U.S., there is a product called Cream of Wheat, which is the closest thing to Czech Krupička. From what I have gathered from various food-related discussions on the internet, cream of wheat should work just fine in this recipe.
For the Kaše part
- Cream of wheat (in Czech, Krupička)
- Whole milk
For the topping
- Granulated sugar; or powdered sugar for those who don't like when sugar crunches between their teeth.
- Powdered cocoa; unsweetened (not Czech Granko)
- Unsalted butter; melted
➜ How to make Czech Krupicová kaše
STEP 1: Pour the milk into a saucepan and place it on the stove. Heat it over medium-high heat until it is lukewarm, 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 (see photo 1).
STEP 2: Cook until thickened, stirring constantly to avoid lumps (see photo 2).
Never leave cooking Kaše unattended or without stirring, as it can easily burn on the bottom of the saucepan.
STEP 3: Spread the cooked cream of wheat on a wide plate and sprinkle it with granulated sugar mixed with cocoa powder.
STEP 4: Pour over the melted butter. Serve immediately.
Krupicová kaše isn't naturally sweet, so generously sprinkle the top with sugar and cocoa powder, then drizzle with melted butter.
TIP: You can also slice cold butter into thin pieces and lay them on the surface of the Krupicová kaše before serving. The butter will melt as you enjoy this treat.
➜ Topping
There are several toppings you can use for Krupicová kaše. Our family's favorite is a mixture of granulated sugar and dark cocoa powder (not Granko).
➜ Cook’s Tips
- Using granulated sugar in the topping will give it a crunchy texture. If you prefer a smoother consistency, feel free to substitute granulated sugar with powdered sugar.
- In addition to cocoa powder, some Czechs also enjoy sprinkling Krupicová kaše with a combination of ground cinnamon and sugar.
- Besides the usual topping ingredients, you can also enhance your meal with fruit, maple syrup, or honey.
➜ How to eat Krupicová kaše
Just so you know, in the Czech Republic, there are two passionate groups of people who defend their preferred way of eating Krupicová kaše.
The first group insists that the Kaše must be thoroughly mixed before eating. The second group believes in eating the Kaše in a circular motion around the edges of the plate, gradually working toward the center, where most of the topping and butter usually gather.
Personally, I belong to the second group. The practical reason for this method is that the Kaše is cooler around the edges and too hot in the middle to start there.
➜ Quick notes
- My grandpa Antonín used to make the best Krupicová kaše. His secret ingredient was a spoonful of honey he added to the dish. Kaše then tasted even more delicious.
- Some Czechs call this dish "baby goulash." This nickname likely dates back to the time when Czech men were served this meal during their military service, around the second half of the last century.
More Czech desserts:
- Lívance – yeasted pancakes with cinnamon
- Bábovka – marbled bundt cake
- Kefírka – buttermilk sheet cake
- Chocolate pudding with cornstarch – čokoládový pudink
Tried this recipe?
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Krupicová kaše
Tap or hover to scale
Ingredients
- 2 cups milk
- 4 heaped Tablespoons Cream of Wheat
Topping
- 2 Tablespoons cocoa powder unsweetened
- ½ cup granulated sugar
- 3 Tablespoons unsalted butter melted
Instructions
- Pour 2 cups milk into a saucepan and place it on the stove. Heat the milk over medium-high heat until it is lukewarm, but not hot.
- Remove the milk from the heat and stir in 4 heaped Tablespoons Cream of Wheat. Whisk gently to prevent lumps from forming. Return the saucepan to the heat.
- Still over medium heat, cook until thickened. Stir constantly to avoid lumps.
- Spread the Krupicová kaše on a wide plate and generously sprinkle with a mixture of granulated sugar and dark cocoa powder.
- Pour over the melted butter (each portion about 1 and ½ Tablespoon) and serve immediately.
Notes
- The basic recipe makes 2 portions.
- The Czech substitute for Cream of Wheat is Dětská krupička.
- Using granulated sugar in the topping will give it a crunchy texture. If you prefer a smoother consistency, feel free to substitute granulated sugar with powdered sugar.
- In addition to cocoa powder, some Czechs also enjoy sprinkling Krupicová kaše with a combination of ground cinnamon and sugar.
- How to eat Krupicová kaše? I suggest eating it in a circular motion around the edges of the plate, gradually working toward the center, where there is usually most of the topping and 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.