This White Christmas Mojito is the kind of festive drink that became a staple at my holiday gatherings the moment I first mixed it. I was chasing a cocktail that felt light and bright like a traditional mojito but also had a wintery, indulgent note. The idea came during a December brunch when I had a can of coconut milk in the pantry and a bag of pomegranate seeds in the fridge. Combining white rum, coconut rum, and canned coconut milk with fresh lime and mint produced a creamy, herb-forward drink that still finishes with the classic mojito lift. It tastes like a holiday beach afternoon crossed with a cozy winter evening, all in one glass.

I discovered how well the tropical coconut and bold mint play together the first time I muddled mint in lime juice, then added coconut milk instead of plain water. The texture is silkier and the flavor rounds out the rum without weighing down the palate. When I serve these, the pomegranate arils add a jewel-like pop that makes each glass look celebratory. Family and friends consistently ask for the recipe, and I love that it can be scaled easily for a small gathering or a larger party.

Ingredients

• Fresh lime juice (3/4 cup): Use freshly squeezed juice from about 6 to 8 limes for the brightest, most aromatic flavor; bottled lime juice lacks the fresh oils from the peel that lift the drink.
• Mint leaves (1/4 cup packed plus extra): Pick spearmint or Mojito mint if available; look for vibrant green leaves without bruising. The mint provides aromatic top notes and a cooling counterpoint to the rum.
• Granulated sugar (1/2 cup): Acts as the sweetener and helps extract oils from the mint when muddled. Caster sugar can be used if you prefer it dissolves faster.
• White rum (1/2 cup): A neutral, clean rum like Bacardi or Flor de Caña is ideal; it provides the classic backbone without heavy molasses notes.
• Coconut rum (1/2 cup): Adds coconut aroma and a hint of sweetness; Malibu or similar brands are fine. If you want a less sweet profile, reduce slightly and adjust sugar to taste.
• Canned coconut milk (1 cup): Full-fat canned coconut milk gives the creamy mouthfeel that defines this variation. Shake the can well before measuring to reincorporate any separated cream.
• Sparkling water: Use chilled sparkling water or club soda to top each glass for effervescence and a lighter finish.
• Pomegranate arils: Fresh arils provide tartness, color, and a festive crunch. They also act as a pretty garnish when scattered on top.

Instructions

Make the mint-lime base: In a large pitcher, combine the 1/4 cup packed mint leaves with 1/2 cup sugar and 3/4 cup fresh lime juice. Use a sturdy muddler to gently press the mint against the bottom of the pitcher until the leaves release their oils and the sugar begins to dissolve, about 20 to 30 seconds. Avoid shredding the mint into tiny pieces—press to bruise and lift the oils. Add the rums and coconut milk: Pour in 1/2 cup white rum, 1/2 cup coconut rum, and 1 cup canned coconut milk, then stir vigorously for 20 to 30 seconds until the sugar is fully dissolved and the mixture is homogeneous. If the coconut milk has settled, whisk it first in a separate bowl to reincorporate the cream. Optional straining: If you prefer a smoother drink, strain the mixture through a fine-mesh sieve into a clean pitcher to remove most mint fragments. Straining yields a silkier texture; leaving the mint in makes the presentation more rustic and aromatic. Assemble the glasses: Fill four glasses halfway with ice. Pour the coconut-rum mixture so each glass is about three quarters full, leaving room to top with sparkling water. Stir gently to combine the layers and chill the drink thoroughly. Top and garnish: Top each glass with chilled sparkling water to taste, usually 2 to 4 ounces per glass, depending on how effervescent and light you want the drink. Garnish with a sprig of fresh mint and a spoonful of pomegranate arils for color and extra tartness.

Storage Tips

Store any unused coconut-rum base in a sealed pitcher or jar in the refrigerator for up to 24 to 36 hours; the mint flavor will continue to infuse but remain fresh for that time. Do not add sparkling water until just before serving to preserve effervescence. If you want to prepare further ahead, keep the sugar-mint-lime concentrate separate and mix with rums and coconut milk on the day. Freezing the base is possible, but the texture of coconut milk can change after thawing; gently whisk after thawing to re-emulsify the coconut fat.

Ingredient Substitutions

For a lighter version, substitute light coconut milk or dilute canned coconut milk with an equal part of cold water for a less creamy mouthfeel. Swap coconut rum for an additional 1/2 cup white rum if you prefer less sweetness. If you need a nonalcoholic version, replace the rums with canned coconut water and a few drops of rum extract for aroma, or use nonalcoholic rum alternatives. For a lower-sugar option, replace sugar with a simple syrup made from a 1:1 mixture of erythritol or a liquid monk fruit sweetener; adjust to taste.

Serving Suggestions

Serve these cocktails in tall highball glasses with crushed or cubed ice and a long bar spoon so guests can stir the layers. Pair with light appetizers like shrimp ceviche, grilled halloumi, or coconut shrimp for a cohesive tropical-holiday menu. For a brunch setting, these work beautifully alongside a frittata or fruit salad. Garnish with lime wheels in addition to mint sprigs and scatter extra pomegranate arils on a serving tray for a festive presentation.

Cultural Background

The mojito traces its roots to Cuba, where fresh lime, sugar, mint, and rum combined to create a refreshing island drink. This variation borrows the base components but brings in coconut influence more associated with Caribbean and tropical cocktails. Coconut milk is a common ingredient across many island cuisines, and pairing it with rum nods to regional traditions where rum and coconut frequently coexist in local recipes. The pomegranate garnish introduces a seasonal winter element more common in northern holiday tables, bridging two culinary traditions into a celebratory cocktail.

Seasonal Adaptations

For winter gatherings, keep the coconut milk full-fat and use ruby pomegranate arils for color contrast. In summer, serve this over crushed ice and use lighter coconut milk or young coconut water for a fresher finish. For holiday parties, rim glasses with toasted coconut flakes and a little sugar for a decorative touch. Add a pinch of warm spices like ground cardamom to the sugar when muddling for a subtly spiced holiday spin.

Meal Prep Tips

Make the mint-lime-sugar concentrate up to 12 hours ahead and refrigerate in an airtight container. When guests arrive, whisk the canned coconut milk and add rums, then assemble glasses and top with sparkling water. Use glass bottles for the concentrate to make pouring simple and attractive. Label containers with use-by times and keep garnishes separately chilled; mint sprigs and pomegranate arils should be stored in shallow airtight containers to prevent bruising and moisture loss.

Whether you call it a cocktail or a celebratory drink, White Christmas Mojitos have become a seasonal favorite in my home. They are easy to scale, visually festive, and flexible for many diets and preferences. Give the base a gentle stir before serving, and watch your friends light up when they taste the creamy, minty, citrusy balance in every sip.