This White Christmas Mojitos drink became my favorite holiday treat the first winter I wanted something fresh and celebratory but not heavy. I discovered the combination during a small holiday gathering when I wanted the brightness of lime and mint to contrast with a creamy coconut note that still felt light and festive. The result is a cocktail that tastes both tropical and seasonal: crisp, minty, and silky, with the jewel-toned pomegranate arils adding a festive pop. It’s the kind of drink that makes people linger around the bar area, telling stories while their glasses get topped off.

What makes this version special is the balance — the one-cup canned coconut milk gives body so the mixture clings to crushed ice, while the two rums bring classic mojito warmth and a subtle coconut sweetness. I first mixed this for a small friends’ dinner when the weather dipped below freezing, and everyone was surprised that a drink with coconut felt perfectly at home on a snowy evening. The texture is slightly creamy but lifted by sparkling water, with a refreshing finish from the pomegranate seeds that also make it look like holiday confetti.

Ingredients

• Lime juice (3/4 cup): Freshly squeezed is essential for brightness — look for firm, heavy limes. Avoid bottled juice which can taste flat; strain pulp for a cleaner drink.
• Mint leaves (1/4 cup packed, plus extra): Choose spearmint or flat-leaf mint. Gently bruise rather than pulverize to release oils without bitterness; save a few sprigs for garnish.
• Sugar (1/2 cup): Granulated white sugar dissolves readily when muddled with lime; superfine sugar works even faster. For a cleaner taste, use a neutral cane sugar brand.
• White rum (1/2 cup): A classic 80-proof white rum adds backbone. Brands like Bacardi or Mount Gay provide a neutral, slightly sweet profile that lets lime and mint shine.
• Coconut rum (1/2 cup): Use a lightly flavored coconut rum — not overly sweet — to reinforce the coconut milk flavor without cloying the drink.
• Canned coconut milk (1 cup): Full-fat canned coconut milk creates a creamy, silky texture; shaken or stirred into the rum mixture, it softens the edge of the alcohol and clings beautifully to crushed ice.
• Sparkling water: Club soda or a neutral sparkling water provides lift. Add just before serving to retain fizz.
• Pomegranate arils: Fresh arils add color, a jewel-like garnish, and a touch of tartness that balances the creaminess. Use fresh seeds from a pomegranate or a small container of arils from the market.

Instructions

Muddle the mint: In a large pitcher, add the packed mint leaves, granulated sugar, and fresh lime juice. Use a sturdy muddler or the back of a wooden spoon to press and twist the mint gently against the bottom of the pitcher. The goal is to release essential oils from the mint without shredding the leaves into tiny bits. You should smell a bright minty aroma after about 20–30 seconds of muddling. Combine the spirits and coconut: Add the white rum and coconut rum to the muddled mixture, then pour in the canned coconut milk. Whisk or stir vigorously until the sugar dissolves and the coconut milk is fully integrated; this creates a slightly opaque, silky mix. Taste for balance — if it’s too tart, add a tablespoon of sugar; if too sweet, add a splash more lime. Optional straining for smoothness: If you prefer a smoother drink, strain the mixture through a fine mesh sieve into another pitcher to remove mint solids and any undissolved sugar. This step produces a cleaner mouthfeel and makes the drink visually more elegant; skip straining if you like the rustic texture and extra mint aroma. Assemble the glasses: Fill four highball glasses halfway with crushed or cubed ice. Pour the coconut-rum mixture so each glass is about three-quarters full. Top each glass with sparkling water to taste — typically 2–3 ounces per glass — and stir once gently to combine without flattening the bubbles. Garnish and serve: Garnish each glass with a sprig of fresh mint and a spoonful of pomegranate arils. Serve immediately while the drink is fizzy and the ice is still crisp. For a festive touch, rim the glasses lightly with fine sugar or coconut flakes.

Storage Tips

Store the mint‑lime‑coconut base in a sealed pitcher or jar in the refrigerator for up to 24 hours. Keep sparkling water chilled separately and don’t combine it with the base until just before serving to retain carbonation. If you’ve strained the mixture, pour it into an airtight container; a glass bottle with a tight lid works well and allows you to shake before serving. Avoid freezing as canned coconut milk separates and changes texture when thawed. Leftovers are best consumed within one day for the freshest flavor and texture.

Ingredient Substitutions

To make a lighter version, substitute half the canned coconut milk with coconut water for a thinner texture and fewer calories. Replace white rum with silver tequila for a different spirit profile, or use dark rum for a richer caramel note. For a nonalcoholic version, omit rums and increase sparkling water, adding a splash of coconut water and a teaspoon of cane syrup. Use superfine sugar or simple syrup if you want faster dissolution, particularly when making large batches.

Serving Suggestions

Serve in tall highball or Collins glasses over crushed ice for a classic look. Garnish with a mint sprig, a few pomegranate arils, and a thin lime wheel on the rim. Pair with light appetizers like shrimp ceviche, sweet potato crostini, or a creamy goat cheese crostini to complement the coconut creaminess. For a buffet-style holiday party, set up a self-serve station with pre-chilled base, sparkling water, ice, and bowls of pomegranate and mint so guests can personalize their drinks.

Seasonal Adaptations

In winter, add a cinnamon-sugar rim or a star anise pod for a warm aromatic element that reads festive. For summer gatherings, swap pomegranate for fresh raspberries or sliced strawberries and use crushed ice for a slushy feel. Around Thanksgiving serve with roasted cranberry syrup folded into the base for an autumnal twist. The drink’s tropical backbone makes it surprisingly adaptable for holidays year-round.

Meal Prep Tips

Prepare the muddled mint-lime-sugar mixture up to 24 hours ahead and refrigerate. When ready to serve, stir in the rums and canned coconut milk, then strain if desired. Portion into 8-ounce bottles for grab-and-go servings and bring out sparkling water and ice at serving time. Use freezer-safe trays to create mint-forward ice cubes by freezing lightly muddled mint in water; these melt slowly and flavor the drink without diluting it excessively.

Whether you’re hosting a holiday party or just want something special, this White Christmas Mojitos formula is reliably festive and simple to scale. The balance of bright citrus, fresh mint, creamy coconut, and sparkling lift keeps it interesting through every sip. Make it yours by adjusting sweetness or spirit strength, and don’t forget the pomegranate — it’s the small detail that makes a big impression.