White Christmas Mojitos

Why You’ll Love This Recipe

I like how this recipe manages to feel both indulgent and refreshing at the same time. The coconut milk gives it a creamy, almost dessert-like richness, while the lime and mint keep it crisp and lively. It’s easy to make in a pitcher for a small gathering and looks beautiful with its snowy white base and pops of red from the pomegranate. If I’m looking to wow guests with something seasonal but a little unexpected, this cocktail always does the trick.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

lime juice
mint leaves (plus extra for garnish)
sugar
white rum
coconut rum
canned coconut milk
sparkling water
pomegranate arils

Directions

1. I start by muddling the mint leaves with the sugar and lime juice in a large pitcher. This step releases the natural oils from the mint and helps dissolve the sugar for a smooth finish.

2. At this point, I sometimes strain out the mint leaves if I want a cleaner look, but I usually leave them in for that classic mojito feel.

3. Next, I stir in the white rum, coconut rum, and canned coconut milk until everything is well combined.

4. I fill each glass halfway with ice, then pour the coconut mojito mixture into each glass until about ¾ full.

5. To finish, I top each drink with sparkling water and garnish with a few mint leaves and a spoonful of pomegranate arils.

Servings and timing

This recipe makes 4 cocktails and only takes about 10 minutes from start to finish. It’s quick enough to whip up at the last minute but festive enough to make any occasion feel special.

Variations

Sometimes I make a non-alcoholic version by skipping the rum and adding extra coconut milk with a splash of coconut water or ginger ale. I’ve also tried infusing the sugar with mint ahead of time for even more flavor. If I want to mix it up, I use flavored sparkling water—lime or berry flavors pair especially well. And when I’m making this for a crowd, I just double or triple the recipe in a punch bowl.

Storage/Reheating

This cocktail is best served fresh, but I’ve prepared the base (everything except the sparkling water) a few hours in advance and kept it chilled in the fridge. Right before serving, I give it a good stir and top off each glass with sparkling water for that fizzy finish. I wouldn’t recommend storing leftovers, as the coconut milk and sparkling water don’t hold up well after a few hours.

FAQs

Can I make this ahead of time?

Yes, I prepare everything except the sparkling water a few hours ahead and store it in the fridge. When it’s time to serve, I just pour over ice and top with sparkling water and garnishes.

What kind of coconut milk should I use?

I use canned coconut milk for a rich, creamy texture. I shake the can well before opening to ensure it’s evenly mixed. I avoid coconut cream, which is much thicker and sweeter.

Can I use fresh coconut?

If I have access to fresh coconut water or milk, it’s a fun twist—but I usually stick with canned coconut milk for convenience and consistency.

Is this drink very sweet?

It has a balanced sweetness, thanks to the sugar and coconut milk, but the lime juice and sparkling water keep it from feeling heavy. I adjust the sugar to taste depending on my preference.

What kind of rum works best?

I use both white rum and coconut rum in this recipe. The coconut rum adds extra flavor, but if I don’t have it on hand, I just use all white rum and add a splash of coconut extract.

Conclusion

These White Christmas Mojitos are one of my favorite holiday cocktails to make. They’re simple, festive, and bursting with tropical flavor—just the thing to brighten up a winter gathering. Whether I’m sipping one with friends or serving a whole batch at a party, they always add a touch of sparkle and cheer to the season.

Print