White Christmas Mojito

There’s a thin line between festive and gimmicky. This mojito lives on the right side of it. Cream of coconut swaps in for simple syrup – that’s the move – giving you that striking white color without compromising what makes a mojito work. It’s still mint, lime, and rum at its core. Just elevated. The kind of drink that looks like the season without announcing it.

What Is a White Christmas Mojito?

Quick Answer: The White Christmas Mojito is a seasonal take on the classic rum drink- cream of coconut replaces simple syrup, creating that distinctive white color and tropical richness. The mojito tradition dates back centuries to Havana, and this version honors that lineage while bringing something distinctly wintry to the glass.

A hand holds a white christmas mojito drink with mint and pomegranate; another glass, pine cones, red ornaments, and lime are nearby.

What you’ll love about this recipe:

CLASSIC – The cream of coconut integrates smoothly with white rum and lime without overwhelming. You get the essential mojito character: bright citrus, cool mint, warm rum.
INSTA-WORTHY – It looks festive without trying. That pale, creamy appearance with pomegranate arils reads seasonal, but the taste grounds you in something genuine.

What You Need to Make a White Christmas Mojito

Fresh mint leaves: Vibrant, fragrant leaves. Bruised or browning mint will drag the drink down.
Fresh lime juice: Bottled juice doesn’t cut it. Fresh matters.
White rum: Choose something quality. The backbone of this drink.
Cream of coconut: Not coconut milk. Not coconut cream. This is the specific product for drinks—find it in the cocktail mixer aisle.
Club soda: Fresh and cold.
Pomegranate arils: For garnish and contrast.
Fresh mint sprigs: The final touch.
Ice: Large cubes if you have them.

How to Make a White Christmas Mojito

Add the mint leaves and fresh lime juice to your cocktail shaker. Gently muddle—and we mean gently. You’re releasing the mint’s oils, not pulverizing it into submission. Three or four firm presses. That’s it.
Pour in the white rum and cream of coconut. Fill the shaker halfway with ice.
Secure the lid and shake for about 15 seconds. You’re looking for the shaker to feel ice-cold to the touch. That’s your signal you’ve done the work.
Strain evenly between two glasses filled with fresh ice. Don’t skimp on the ice in the glass.
Top each drink with a splash of club soda. Garnish with pomegranate arils and a fresh mint sprig. Serve immediately.

Bartender’s Tips

Muddle with intention, not aggression. A few gentle presses. That’s it. Over-muddling bruises the mint and brings out bitterness.
Chill your glassware. Pop your glasses in the freezer for ten minutes. Your drink stays colder longer.
Cream of coconut separates. Give the bottle a shake before measuring.
Adjust sweetness to taste. Cream of coconut is sweet. If you prefer drier, dial it back and increase lime juice.
Try a coconut rim. Light dusting of shredded coconut adds texture without changing the flavor.

A glass of white, milky christmas mojito topped with pomegranate seeds, crushed ice, and mint leaves on a dark background.

How to Serve This White Christmas Mojito

Serve in a rocks glass with fresh ice. The pomegranate arils and mint sprig do the visual work. This is a cocktail for when your guests actually want to sit and enjoy the drink – not a rush-to-intoxication situation. Pair it with cheese and charcuterie or serve between courses.

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Prep Time:5

Total Time:5

Equipment

cocktail shaker
Muddler
jigger
2 Glasses

Ingredients

16 fresh mint leaves
2 ounces fresh lime juice from about 2 limes
4 ounces white rum
4 ounces cream of coconut
Ice
Club soda
Pomegranate arils for garnish
2 fresh mint sprigs for garnish

Instructions

Combine mint leaves and lime juice in a cocktail shaker. Muddle the leaves to release the oils.
Add the rum and cream of coconut to the shaker. Fill the shaker halfway with ice.
Secure the lid and shake for about 15 seconds until the shaker feels cold.
Strain the mixture evenly between the two glasses filled with ice.
Top each drink with club soda. Garnish with pomegranate arils and a fresh mint sprig.

Servings: 2 cocktails

Author: Dee Broughton

Recipe FAQs

What’s the difference between cream of coconut and coconut milk?

Cream of coconut is thick, sweet, and formulated specifically for drinks. Coconut milk is thinner and used in cooking. They’re different products and aren’t interchangeable. Look for cream of coconut in the cocktail mixer aisle.

Can I make this ahead of time for a party?

Prep your ingredients in advance, but make each drink to order. Mojitos lose their character quickly once mixed. The good news—five minutes from start to finish.

What if I only want one drink?

Cut the recipe in half: 8 mint leaves, 1 ounce lime juice, 2 ounces white rum, 2 ounces cream of coconut, a splash of soda.

Can I use a different rum?

White rum is traditional and works best here. Spiced or coconut rum would shift the flavor significantly. Stick with quality white rum.

How do I know when I’ve shaken it enough?

The shaker should feel cold to the touch and show condensation on the outside. About 15 seconds gets you there, but temperature is your guide.

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