Hwachae
1
- Prep Time15 min
- Total Time15 min
- Makes4-6 Servings
Produced by Sun Ngo; photography by Christie Vuong; food styling by Sage Dakota; prop styling by Rayna Schwartz.
While it has roots in Korean cuisine that go back centuries, hwachae, which roughly translates to “flower drink,” is wildly popular right now thanks to a wave of viral TikToks. This version, which mixes milk and carbonated soda, needs to be served immediately—the milk solids will split if you let it sit too long. —Chantal Braganza
Ingredients
2 cups ice cubes
1 cup mixed berries, washed
1 cup cubed watermelon (see tip)
1 cup trimmed and sliced dragonfruit
1 cup chopped mango
1 cup popping boba (see tip)
1 ½ cups strawberry milk
1 ½ cups lemon-lime soda, such as Sprite
Instructions
Combine ice with berries, watermelon, dragonfruit, mango and popping boba in a large mixing bowl or punch bowl.
Carefully pour strawberry milk and soda overtop, mixing gently to combine but without agitating the carbonation too much. Serve immediately in individual bowls with cereal spoons.
Kitchen Tips
- Unlike tapioca pearls, popping boba are juice-filled jelly pearls used in bubble tea. They can be found in any Asian grocery store in a range of colours and flavours.
- Watermelon, dragon fruit and mango can be cut out with miniature cookie cutters or a melon baller to create fruit stars, spheres and hearts.
- Avoid using frozen fruit for this recipe; as the pieces thaw, they’ll get mushy.
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Chantal Braganza is a writer and editor living in Toronto. She is deputy editor, food at Chatelaine, a cookbook nerd, lover of vintage dish ware, and currently training for yoga teacher certification. Her first book, Story of Your Mother, is out with Strange Light Press.
