White Christmas Mojitos: Perfect Festive Cocktails
So, About These White Christmas Mojitos…
If there’s one cocktail that gets whipped out to much fanfare in my house every December, it’s this one. I started making White Christmas Mojitos on a total whim a couple winters back—I’d run out of sparkling wine for the usual holiday punch and, well, some days you just raid the back of the cupboard. Once I gave my sister-in-law the first sips, it became this unspoken tradition, no arguments allowed. Actually, she calls me “the coconut elf” now (which is both endearing and a little ridiculous?).
You know that awkward moment before dinner where everyone’s a bit peckish and milling around with nothing but a dish of cashews? That’s the exact moment these creamy, coconutty mojitos make their entrance. And listen, I’ve had my fair share of kitchen disasters but this recipe—even when I mess it up a bit—just ends up tasting dreamy. Maybe it’s the rum, maybe holiday magic, or maybe I’m just easily pleased?
Why You’ll Love This (Or, Why I Keep Making It…)
I bring these out when the oven’s full, the stockings are halfway hung, and all the best intentions for proper cocktails have, um, gone out the window. My family loses their minds for the snow-white color and how it looks all fancy-pants in the glasses (I mean, yes, I have once or twice just used a coffee mug, but let’s not dwell on that).
There was one Christmas where I forgot the mint, which should’ve ruined everything, but honestly—everyone just added a splash more rum. Crisis averted! It’s forgiving, it’s festive, and if it’s not exactly like the ones you see on Pinterest, well, that’s fine. I think it’s better that way.
What Goes In ‘Em (Substitutions Welcome!)
- 2 handfuls of fresh mint leaves (If I’m low, I’ve grabbed a bag of those pre-chopped salad mints—they work in a pinch)
- 2 tablespoons granulated sugar (Sometimes I use honey or agave if I can’t find the sugar jar but shh)
- Juice of 2 limes, plus a bit of extra for rimming glass (or just one huge lime, or those handy squeeze bottles, honestly)
- A good glug (approx 80ml, but who’s counting) white rum (My gran always swore by Bacardi, but I’ve used just about every type—including some v dodgy supermarket brands—tastes great either way)
- 120ml coconut milk (full-fat is nice and creamy; light version if you’re feeling virtuous, which I rarely am this time of year)
- 120ml coconut cream (or just extra coconut milk if that’s all you have… won’t be as thick but meh)
- 60ml club soda (Sprite in a pinch, though it’s a bit sweet, and don’t tell any bartenders I said that)
- Pomegranate seeds and shredded coconut for garnish (Optional. But they really do look festive. Sometimes I throw in frozen cranberries if I have them on hand)
- Ice—loads of it. Sometimes I whack it in a bag and bash it with a rolling pin. Proper cathartic.
Alright, Here’s How You Throw It All Together
- First, muddle the mint. Grab your glass or jug and throw in the mint leaves and sugar. Bash it about a bit until it’s fragrant. I usually pinch and twist a few leaves so it gets extra minty, but honestly, you do you.
- Add the liquids. Pour in the lime juice, white rum, coconut milk, and coconut cream. Give it a proper stir. Sometimes I use a chopstick because, let’s face it, I can never find my bar spoon.
- Fill with ice. And don’t be stingy. If you want it extra cold and slushy just keep piling the ice in—more ice, less dilution, or so the experts say. (This is where I usually sneak a taste. For science.)
- Club soda next. Pour it slowly; otherwise everything fizzes over, and you do NOT want sticky floors with hungry holiday guests lurking about. Top it up to your liking.
- Garnish like a festive fiend. Sprinkle on shredded coconut (it floats! I love that), a handful of pomegranate seeds—even a sprig of rosemary if you’re feeling swanky. Sometimes, if I’m honest, I just use whatever’s left in the fruit bowl. No one’s complained yet.
Notes (Learned the Hard Way)
- Actually, I find it’s best to taste it before adding club soda, just in case you want a bit more rum or lime (or you’ve gone heavy-handed with the sugar, which I sometimes do…)
- I once forgot to shake the coconut milk—ended up with lumps. Not the end of the world, but not ideal. Just give it a good shake first.
- This can be made into a big pitcher if you’ve got a crowd. It separates a bit if left for ages, but a quick whisk sorts it out.
Tips and Twists (A Few Failures Included)
- I once threw in vanilla extract thinking I’d be clever—um, wasn’t a fan. Bit weird, but if you like that sort of thing, go on then.
- Blueberries look gorgeous as garnish but, honestly, they sink and look a bit sad. Stick with pomegranate and cranberries.
- If you want it dairy-free, this is your jam. But if someone prefers a creamier drink, using half-and-half instead of coconut cream is a nice switch.
- If rum’s not your thing, vodka works… sort of. It’s fine, but not as Christmassy.
You Don’t Need Fancy Gadgets (But They Help)
I do like a cocktail muddler—I picked up a wooden one like this from a market and it’s lasted me ages. But if you’re gadget-less, the end of a wooden spoon or even the bottom of a rolling pin works just fine. I’ve even used a coffee tamper. Not proud, but desperate times, mate.
Storage Newsflash: It Hardly Lasts
If, by some Christmas miracle, you have leftovers, cover and stash in the fridge for up to a day. It might separate a bit so just stir or give it a good shake before serving. But honestly, in my house I’ve never seen a drop survive till morning. (One exception: New Year’s hangovers. Let’s not talk about that…)
How We Actually Serve These Up
I usually rim the glasses with lime and then dunk them in coconut, mainly for the photo op (but also because it’s yum). Sometimes I serve it with a side of spiced nuts—can’t beat sweet and salty together. And at least once, someone’s sprinkled cinnamon on top, which was surprisingly good. My uncle claims it’s best sipped by the fire with a cheesy Christmas movie. Who am I to argue?
Lessons Learned (So You Don’t Have To)
- I once tried rushing the muddling stage—ended up with limp, flavorless mint. Don’t do it; let it bruise for a bit.
- Pour the club soda slow. Trust me, fizzy disasters on the fancy tablecloth are not worth it.
- Oh, and never skip the taste test. I skipped it once and, well, let’s just say it was more like a dessert soup; my sister still brings that up every year.
Wait—Real Questions People Actually Ask Me
- Is there a non-alcoholic version? Totally! Swap the rum for extra coconut water (or even white grape juice, though that’s a bit odd but works in a pinch), and just leave everything else the same. Still festive.
- Can I make a big batch ahead? Yup, but wait to add the soda and ice until serving or it’ll go flat and sad looking. Pitcher party, anyone?
- What can I use instead of pomegranate? Cranberries (frozen ones are pretty), or, honestly, sometimes I skip it if the shops are out. Not worth a second drive, trust me.
- How about coconut cream vs. coconut milk? They’re different! Coconut cream’s way thicker, makes it lush. But I’ve done it with all coconut milk when I ran out—just won’t be as silky, but hey, that’s life.
- Why is it called a mojito if it’s not green? Good question! It’s just a silly twist for the season. No one at my place seems to mind, but if you want to call it a snowstorm spritz, you do you. (Here’s a fancier take if you want to go the purist route.)
And by the way, if you’re into mixing drinks, Liquor.com has a nice intro to classic mojitos—I’ve learned a thing or two there (though I make mine a little less precise and a lot more messy). Happy holidays—cheers!
Ingredients
- 8 fresh mint leaves, plus extra for garnish
- 2 tablespoons granulated sugar
- 2 limes, cut into wedges
- 120 ml (4 oz) white rum
- 120 ml (4 oz) coconut milk
- 240 ml (8 oz) club soda
- 60 ml (2 oz) coconut cream
- 1/2 cup pomegranate seeds, for garnish
- Ice cubes
Instructions
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1Place fresh mint leaves and sugar in a large pitcher. Muddle together gently to release mint oils.
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2Add lime wedges to the pitcher and muddle lightly again to incorporate lime juice.
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3Pour in white rum, coconut milk, coconut cream, and plenty of ice.
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4Top with club soda and stir gently to combine.
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5Divide the mojito mixture between glasses. Garnish each with extra mint leaves and pomegranate seeds for a festive touch.
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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