White Christmas Mojitos
A Jolly Drink That Broke My Blender (Almost)
Okay, confession time—White Christmas Mojitos are the official drink in my house the minute someone plays Mariah. I grabbed onto this recipe after a friend sent me a pin (from Pinterest, obviously) and well… let’s just say it was a rather lively December evening. The first time, I may’ve overestimated my blender. Don’t be like me—coconut everywhere. But, true to form, I still loved every frosty sip. These mojitos have a real knack for bringing out everyone’s inner elf—plus, they look like a winter wonderland in a glass, which is half the point, right?
Why I Keep Making These Over and Over
I bust out these mojitos whenever I want to look like I’ve got it together at a holiday party, even if I secretly burned the roast (it happens more than I’d admit). My family goes mad for them because they’re creamy but not too sweet, and the little fresh mint leaves make folks feel fancy—even Uncle Pete, who once tried to garnish with parsley instead. Oops. If you like coconut drinks but hate things that taste like sunscreen, you’re safe here. Oh, and sometimes I add a splash more rum than the recipe calls for, just because it’s Christmas somewhere. (But let’s keep that to ourselves, yeah?)
What You’ll Need (With My Random Substitutions)
- 1 can (400ml-ish) coconut milk (I’ve used coconut cream by accident—actually, not bad.)
- 1/2 cup white rum (I once ran out and used spiced rum—the taste is, well, interesting.)
- Juice of 2 limes (or those little squeeze bottles when you’re in a pinch, but fresh is brighter.)
- 2–3 tablespoons granulated sugar (Or sometimes coconut sugar if I want to feel virtuous. Does it help? Eh.)
- 1 cup club soda or sparkling water (My gran swore by Schweppes but I think any soda does the trick.)
- A good-sized handful fresh mint leaves (if you grow them, go wild. Or not, I get lazy and use less.)
- Ice (Crushed is fancier but cubes will do, who cares?)
- Pomegranate seeds and extra mint sprigs for garnish if you can be bothered, or just go bare bones.
How I Throw These Together (With No Judgement)
- Start by muddling your mint and sugar together in a jug (technically you’re supposed to use a muddler but I’ve used the end of a rolling pin—works a treat).
- Pour in your coconut milk, rum, lime juice, and give it all a good stir. This is where I usually sneak a little taste—not for quality control, purely for fun.
- Add your ice. Now, you can blend the whole thing for a slushie vibe, but I’ve broken a blender or two, so personally, I just dump the ice in and stir. Don’t panic if it separates; a quick whisk brings it back to its senses.
- Top up with your soda and stir gently. You want bubbles, not an eruption.
- Pour into glasses (a nice pitcher if you’re sharing), then plop in a few pomegranate seeds and a mint sprig—if you remember. Or if you want the neighbors to think you’re posh.
Notes (AKA Lessons From My Mistakes)
- If your coconut milk is a bit chunky, give it a shake in the can before opening. Swear it helps (sometimes).
- I actually think these taste nicer after ten minutes resting. Everything mingles better? Maybe I just like anticipation.
- Don’t swap in sweetened condensed milk unless you like things tooth-achingly sweet… learned that one the hard way.
Variations Worth Trying (And One Not To)
- Crushed pineapple stirred in is pretty tropical and works bizarrely well. But it does make them look a bit murky, so maybe not for Instagram…
- Vodka instead of rum is okay (in a pinch), but honestly, it loses some oomph. I wouldn’t shout about it.
- Once tried ginger beer instead of soda. Regretted it straight away. Tasted like a coconut went rogue at a spice market.
What You Need (Or Just Improvise)
- Muddler or rolling pin (or as I like to call it, The Persuader)
- A decent jug or large Mason jar—don’t stress if you don’t have one; I’ve made these in a mixing bowl and scooped ’em out with a ladle (highly recommend if you want to channel some chaotic holiday energy).
- Blender, if you like icy drinks and want to risk it, but honestly, stirring works fine.
- Strainer (optional! I skip it and deal with mint bits.)
How Long Do They Keep? (Not That It Matters)
Technically, you could keep the mix (minus the soda) in the fridge for a day—maybe two. But I’ve never seen a jug last more than a few hours around here. If it separates, just stir it up again; nobody will know. Or care. Leftovers are a bit creamier the next day though, if you like that sorta thing.
How I Serve Them (Tradition Plus Laziness)
I love plonking these down with big bowls of roasted nuts and crisps. Sometimes I rim the glasses with coconut flakes if I’m feeling energetic (which is rare after 6 p.m.). Christmas Eve is my favourite time for this; we crank up the tunes, and everyone nabs a glass before presents. Actually, even my neighbour’s joined in once—brought her own mug, which was, let’s say, memorable (it had a llama wearing a santa hat; that kind of energy feels right for this drink).
My “Oops, Don’t Rush It” Pro Tips
- Once tried skipping the mint muddling… nah, didn’t taste right. Takes an extra minute, but worth it. Big time.
- Using warm coconut milk? Just wait a bit, or you’ll melt your ice and everything will look, well, sort of sludgy.
- Don’t go wild with pomegranate unless you want to fish them out of your teeth the rest of the evening.
FAQ: Real Questions Friends Have Badgered Me With
Q: Can I make these without alcohol?
Yep, totally—skip the rum, add extra soda, maybe a splash of coconut water. Kids love it (no wild sugar high either).
Q: Do I have to use fresh mint?
I mean, technically yes, but I’ve used dried in a bind. Not as fresh. Actually, not even close, but it’ll do.
Q: Coconut allergy—am I doomed?
Yikes, better steer clear. But you could experiment with regular milk and a splash of almond extract? I haven’t tried, let me know if it works!
Q: Can I batch these for a crowd?
Oh yes. Just multiply everything by however many folks you need to wrangle. Just add soda right before serving so it stays fizzy.
Q: Where’d you get those cute glasses?
Funny story—Amazon (here’s the link that’s closest to mine: these ones). Or check local shops for quirky finds! If you want other drink inspo, Liquor.com did a fab riff too.
And if you’re curious about more festive drinks or just want to brush up on your muddling skills (it really is an art), BBC Good Food has a brilliant mojito collection. You’ll be the talk of the town—or at least the living room.
Ingredients
- 1 cup canned coconut milk
- 1/2 cup white rum
- 1/4 cup fresh lime juice
- 1/4 cup simple syrup
- 1 cup club soda, chilled
- 1/4 cup fresh mint leaves, plus extra for garnish
- 1/2 cup fresh cranberries
- 1 tablespoon shredded coconut, for garnish
- Ice cubes
Instructions
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1In a large pitcher, muddle the fresh mint leaves gently to release their aroma.
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2Pour in the coconut milk, white rum, fresh lime juice, and simple syrup. Stir well to combine.
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3Add plenty of ice cubes to the pitcher and stir again.
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4Top off with chilled club soda and gently stir to mix.
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5Divide the mojito mixture between serving glasses. Garnish each glass with fresh cranberries, a sprig of mint, and a sprinkle of shredded coconut.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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