The Piragua de Crema might be one of the most popular vanilla shaved ice flavors in Puerto Rico. Also super popular in Mexico, where it is called Raspado de Vainilla. This is really good, it is like having a cold dessert in a cup!
This Piragua de Crema is my personal favorite Puerto Rican shaved ice flavor. It is similar in flavor to the Puerto Rican mantecado piragua but still different.
But now, as part of the Puerto Rican diaspora, I can’t buy piraguas where I live or get my favorite piragua syrup. That’s why this recipe also teaches you how to make the homemade cream syrup.
Which is also used to make the super delicious crema frozen cups (limbers).
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Recipe Ingredients
- Whole & evaporated milk- This unique base will give the piragua a very unique flavor.
- Condensed milk- Here, the condensed milk will add thickness, sweetness, and also a very distinct flavor that is really good.
- Vanilla extract- We use vanilla extract but can also use a vanilla bean pod.
- Whole cinnamon- I like to use the whole cinnamon stick, but you can also use ground cinnamon.
- Yellow food coloring- While you can leave it out, the food coloring gives it that distinct nostalgic piragua, raspado look.
- Ice- We need crushed ice, and the quantity will vary.
How to Make Piragua de Crema
- Photo 1: In a small pot, add all the milks and cinnamon sticks. Cook for 5 minutes and stir while it simmers. Remove the syrup from the heat and add the food coloring and vanilla extract. Mix and let it cool.
- Photo 2: After the syrup has cooled, transfer it to the bottle or airtight container. Keep it in the fridge until you’re ready to use.
- Photo 3: You need to crush the ice. The finer you crush the ice, the more you’ll need. For a piragua, the ice shouldn’t be almost a powder. It should still have visible ice chunk pieces.
- Photo 4: Fill a cup with ice, and give it a cone shape on top. Drizzle the syrup over the top until you fill the cup, and you’re ready to enjoy!
Shaved Ice Tips
- No tools- If you don’t have an ice shaver machine or a manual ice shaver, your best bet is a blender. Depending on the brand, it may do a decent job. But what I used to do when I didn’t have a blender was pound the ice with a heavy kitchen tool until.
- Ice texture- For piraguas, try not to crush the ice so much that it almost looks like dust. This will make the ice melt fast, especially in the summertime.
- Do not- Please learn from my mistakes! Don’t shave the ice. Add it to a cup and freeze it. Why? Because the ice will stick together and make a layer that won’t let the syrup penetrate. The syrup will spill and is just a waste of time.
Recipe Tips
- Adult piragua- If you want to make this into a shaved ice cocktail, just add 1 ounce of rum per cup.
- Condensed milk- This is not something that is done in Puerto Rico, but our Mexican brothers add condensed milk to the cup and over the piragua.
- Buying the syrup- You can buy the syrup already made online or at some Latin stores. My favorite brand is Poly Sirops that are made in Puerto Rico.
Frequently Asked Questions
Both raspado and piragua are the same thing. It’s just called by a different name in different parts of Latin America.
More Puerto Rican Shave Ice To Try
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Piragua de Crema (Vanilla Flavor Shaved Ice)
Ingredients
Vanilla milk syrup
- 6 ounces milk
- 12 ounces evaporated milk (1 can)
- 14 ounces condensed milk (1 can)
- 1 tablespoon vanilla extract
- 1 teaspoon yellow food coloring
- 2 cinnamon sticks
Cream piragua
- ice *see notes
- ½ cup vanilla cream syrup
Instructions
Vanilla cream syrup
- In a medium pot over high heat, add the evaporated milk, condensed milk, regular milk, and the 2 cinnamon sticks. Cook for 5 minutes and stir for the first 2 minutes to help mix in the condensed milk and sugar. Remove from the heat.
- Remove the cinnamon sticks. Stir in the food coloring and the vanilla extract, and allow it to cool. Use an airtight container like a glass bottle to store it, and keep it in the fridge.
Vanilla cream piragua
- Add all your ice to a blender and crush it. You can also use a manual ice shaver. Add the ice to your cup until you have a dome shape on top. Drizzle the syrup on top. ¡Buen Provecho!
Recipe Notes
- Ice- The amount of ice that you need can vary. This depends on the cup you use. Just add ice to the cup you’re using and double it.
- Yield- This recipe makes about 3 ½ cups of syrup.
- Storing- Use any airtight bottle or jar. Store in your fridge for up to 2 weeks.
Nutrition
*The nutrition information is automatically calculated, so this is only an approximation.
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