Fruit Hwachae with Dairy Milk Bubbles: Unique Refreshing Dessert-Drink

Written by Neelanjana Mondal | September 25, 2025

Looking for something playful, colorful, and utterly refreshing? This Fruit Hwachae with Dairy Milk Bubbles puts a creative spin on a beloved Korean summer treat. Traditionally made with chilled fruits and sweet soda, hwachae is a light and vibrant punch that’s perfect for hot days. But in this fun fusion recipe, we take it a step further by adding chewy chocolate boba pearls coated in melted Dairy Milk, creating a rich, indulgent juxtaposition to the fresh fruit and fizzy soda.

The result? A dessert-drink hybrid that’s as eye-catching as it is satisfying – crisp, juicy fruit meets creamy chocolate bubbles in a fizzy, slightly creamy base. Whether you’re serving it at a party or cooling down solo, this twist on hwachae is guaranteed to impress both fruit lovers and chocoholics alike.

Fruit Hwachae with Dairy Milk Bubbles

Ingredients

For the Hwachae Base:

• 1 cup watermelon, cubed
• 1 cup cantaloupe or honeydew, cubed or scooped into balls
• 1/2 cup strawberries, sliced
• 1/2 cup kiwi, peeled and chopped
• 1 can (12 oz) lemon-lime soda
• 1/2 cup cold milk, optional
• Ice cubes (as needed)
• Optional: a few mint leaves, for garnish

For the Dairy Milk Bubbles:

• 100 gm Dairy Milk chocolate, chopped
• 1/2 cup tapioca pearls (boba)
• 1 tbsp Cadbury cocoa powder
• 1 tbsp sugar
• 1/4 cup milk (for melting the chocolate)

Method

• Bring a medium pot of water to a boil. Once boiling, add the tapioca pearls.
• Stir the pearls gently to prevent them from sticking to the bottom of the pot.
• Let them cook according to the package directions, usually around 5-10 minutes, until they become soft, chewy, and slightly translucent.
• Once cooked, drain the pearls using a fine mesh strainer and rinse under cold running water to stop the cooking process.
• Transfer the pearls to a small bowl. While they are still warm, mix them with 1 tablespoon of sugar and 1 tablespoon of cocoa powder. This helps to flavor and lightly sweeten the boba.
• Stir well until the pearls are evenly coated. Set them aside to absorb the flavor.
• In a small saucepan over low heat, add the chopped Dairy Milk chocolate and 1/4 cup of milk. Stir continuously to prevent burning, and let the chocolate slowly melt into the milk.
• Continue stirring until the mixture becomes smooth, glossy, and pourable. Remove from heat and let it cool slightly for 1-2 minutes.
• Pour the melted chocolate mixture over the cocoa-coated tapioca pearls, stirring gently to coat them evenly.
• Place the coated pearls in the refrigerator to set and firm up for about 10-15 minutes. This gives them a deliciously chewy texture with a creamy chocolate coating.
• While the chocolate bubbles are chilling, prepare your fruits. First, wash and peel the fruits as needed. Cut the watermelon and melon into small cubes or scoop into balls using a melon baller. Slice the strawberries and chop the kiwi into bite-sized pieces.
• Place all the prepared fruits into a large mixing bowl or a decorative punch bowl. Add a handful of ice cubes to the bowl to keep everything cold and refreshing.
• Pour in the can of lemon-lime soda over the fruit. (Optional) Then add 1/2 cup of cold milk to the mix for a creamier base. This is especially nice if you want to create a milk-punch vibe that pairs well with the chocolate bubbles. Stir to combine the fruit and liquid.
• Take the Dairy Milk chocolate-coated boba out of the fridge and give them a quick stir. Gently spoon the boba into the fruit punch mixture, making sure they are evenly distributed. Optionally, add a few mint leaves for a refreshing aroma and a pop of color.
• Serve immediately in bowls or tall glasses. Use a wide straw if you have one to sip the chocolate bubbles, or simply enjoy with a spoon.

Tips & Tricks

• Feel free to swap in your favorite seasonal fruits like grapes, blueberries, mango, or pineapple.
• To save time, you can use quick-cook or pre-cooked boba pearls. Just be sure to still rinse them and coat them in cocoa and sugar before adding the chocolate.
• For the most refreshing experience, chill your soda, milk, and fruits beforehand. This keeps your hwachae icy-cold without watering it down with too much ice.
• Keep the heat low when melting Dairy Milk chocolate. Stir constantly and remove from heat as soon as it's smooth to avoid splitting or scorching.
• This dessert-drink is best served fresh, while the soda is still fizzy and the chocolate bubbles are cool and chewy. If preparing in advance, keep the components separate and combine just before serving.