This White Christmas Mojitos recipe is my holiday secret that somehow turns even a busy weeknight into a celebration. I first landed on this combination during a December dinner party when I wanted a mojito that felt wintery but still bright. The coconut milk adds a silky, tropical whisper that softens the sharp lime while the pomegranate arils bring a crisp pop of color and a festive bite. It’s a drink that fills the room with minty, citrus aroma and invites people to linger around the pitcher.

I discovered the mix of rums and coconut milk on a snowy evening after experimenting with leftover holiday pantry items; the result was unexpectedly balanced — not too sweet, not too heavy, and perfectly sippable. Guests loved the texture: the coconut creates a creamy mouthfeel while the sparkling water keeps the drink light and effervescent. This has become my go-to for hosting because it’s simple to scale, looks beautiful in clear glassware, and gets rave reviews from both cocktail lovers and those who typically avoid rich drinks.

Ingredients

• Lime juice (3/4 cup): Freshly squeezed is essential here — bottled lacks the bright, grassy top notes. About 6 to 8 limes yield 3/4 cup; prefer Persian limes for balanced acidity.
• Mint leaves (1/4 cup packed): Use spearmint for a classic mojito aroma. Pick fresh, unblemished leaves; gently clap them between your hands before muddling to release oils.
• Sugar (1/2 cup): Fine granulated sugar dissolves quickly when muddled with lime; if using raw sugar, pulse it with the mint first to break crystals.
• White rum (1/2 cup): A clean, neutral white rum works best — try Bacardi or a local light rum for approachable flavor without heavy molasses notes.
• Coconut rum (1/2 cup): Adds gentle coconut sweetness and aroma; Malibu is common, but choose a higher-proof coconut rum if you prefer more pronounced tropical notes.
• Canned coconut milk (1 cup): Full-fat canned coconut milk provides creaminess and body. Shake the can well before measuring; avoid coconut milk beverage sold for drinking, which is thinner and less rich.
• Sparkling water: Add just before serving to preserve effervescence. Use plain or a subtly flavored sparkling water if you want a hint of extra citrus.
• Pomegranate arils: For garnish and a burst of tartness and color; roughly 1/2 cup is plenty to scatter across glasses.
• Ice: Crushed or cubed depending on presentation — crushed makes a slushy experience, cubes keep it cooler longer.

Instructions

Muddle the aromatics: In a large pitcher, add the packed mint leaves, 1/2 cup sugar, and 3/4 cup lime juice. Using a sturdy muddler, press and twist gently to bruise the leaves and dissolve the sugar — about 20 to 30 seconds. Aim for fragrant oils, not shredded mint; over-muddling makes bitterness. Combine the spirits and coconut: Pour in 1/2 cup white rum, 1/2 cup coconut rum, and 1 cup canned coconut milk. Whisk or stir briskly until the sugar is fully dissolved and the coconut milk is integrated. The mixture will be creamy and opaque; taste for balance — add a splash more lime if you prefer brighter acidity. Optional strain for smoothness: If you want a smoother texture, pour the mixture through a fine-mesh sieve into a clean pitcher to remove most mint bits. Use a spoon to press liquid through but leave behind most leaf fragments. This keeps flavor while improving mouthfeel. Chill and rest: Refrigerate the base for at least 10 minutes to let flavors marry; up to 2 hours is ideal before finishing. Chilling keeps the cocktail lively when you add ice and sparkling water. Assemble and top with fizz: Fill four glasses halfway with ice. Pour the coconut-rum mixture evenly until each glass is about three quarters full, then top with sparkling water to taste. Stir gently to combine so effervescence doesn’t collapse. Garnish and serve: Finish with a sprig of mint and a sprinkle of pomegranate arils. Serve immediately so the sparkle remains vibrant and the mint keeps its perfume.

Storage Tips

Store the rum-coconut-lime base covered in the refrigerator for up to 48 hours. Use an airtight pitcher or sealable jar to prevent absorption of other fridge odors. If you need longer storage, freeze the base in portions in freezer-safe containers for up to three months; thaw in the fridge overnight and whisk before finishing. Once assembled with ice and sparkling water, serve immediately; leftover assembled drinks will lose carbonation and separate if refrigerated.

Ingredient Substitutions

To lower sugar, replace half the granulated sugar with a liquid sweetener such as agave (start with 3 tablespoons) or use a monk-fruit blend one-to-one. For a dairy-free but lighter texture, swap canned coconut milk for canned light coconut milk or a rich canned almond milk — expect less creaminess. Replace coconut rum with additional white rum for a less sweet, more spirit-forward result. For a non-alcoholic version, substitute both rums with coconut-flavored non-alcoholic rum or extra coconut milk and increase lime for brightness.

Serving Suggestions

Serve in tall Collins glasses or clear stemless wine glasses to showcase the layering and pomegranate seeds. Pair with light, salty appetizers like shrimp ceviche, grilled halloumi skewers, or roasted nuts to balance sweetness. Garnish with a lime wheel on the rim and an extra mint sprig tucked into the pomegranate arils for a show-stopping holiday presentation. For brunch, offer alongside citrusy fruit salad and buttery scones.

Cultural Background

While the mojito originates from Cuba with its combination of lime, mint, sugar, and rum, this winter twist borrows tropical textures from Caribbean and Polynesian influences — the coconut component nods to tropical islands where coconut milk is a long-standing culinary staple. Combining pomegranate for holiday color is a modern, festive adaptation rather than a traditional technique, marrying seasonal produce with classic cocktail structure.

Seasonal Adaptations

In winter, add a splash of cranberry juice for extra color and tartness or swap pomegranate seeds for candied ginger bits for a warming contrast. For summer parties, serve the mixture over crushed ice and garnish with a lime wheel and a sugared mint rim. For a richer holiday version, use 3/4 cup coconut cream instead of coconut milk and whisk to a velvety emulsion.

Meal Prep Tips

Prepare the muddled mint, sugar, and lime base and keep it refrigerated in a pitcher. Store the coconut milk and rums combined in a sealed bottle; when guests arrive, combine, chill briefly, and top with sparkling water per glass. For large crowds, double the base and pour through a funnel into labeled bottles for self-serve stations with sparkling water on ice to keep fizz high.

Serving these drinks becomes one of those small rituals that makes gatherings feel curated and warm — the scent of mint, the color from pomegranate, and the gentle creaminess of coconut make this a memorable holiday signature. Make it your own and enjoy the smiles it brings.