This White Christmas Mojitos recipe began as a holiday experiment one December when I wanted a cocktail that felt both tropical and seasonal. I was inspired by the bright herbs of a classic mojito and the creamy comfort of coconut milk, then added pomegranate arils to give each glass a festive pop of color. The first time I served this to friends, the living room fell quiet for a beat while everyone took that first sip. Then there was a chorus of approval and a scramble for seconds. It is that rare drink that reads elegant but comes together in minutes, and it has become my go to for winter gatherings where I want something cheerful but relaxed.

What makes this version special is the balance between acidity, sweetness, and creaminess. Fresh lime juice cuts through the tropical notes of the rums and canned coconut milk, while the muddled mint lifts the flavor so the drink never feels heavy. The pomegranate seeds do more than decorate, they add a bright, tart jewel of flavor with a pleasant crunch. I discovered the combination by accident when I had leftover coconut milk after a curry night. It transformed our holiday hour and now I reach for it whenever I want a drink that feels like a little celebration in a glass.

Ingredients

• Lime juice: 3 quarters cup of freshly squeezed lime juice, about 6 to 8 medium limes. Fresh juice gives the bright acidity needed to balance the coconut, and I prefer Persian limes for their juice yield.
• Mint leaves: One quarter cup packed fresh mint leaves, plus extra for garnish. Look for bright green leaves without browning, and remove any thick stems to avoid bitterness.
• Sugar: One half cup granulated sugar. This dissolves easily when muddled with lime and mint and gives a clean sweetness. If you prefer less sugar, reduce to two thirds of a half cup.
• White rum: One half cup of white rum. Use a light, clean style such as Bacardi or Flor de Caña for clarity of flavor.
• Coconut rum: One half cup of coconut flavored rum to add a sweet tropical note. Brands like Malibu or Cruzan coconut work well.
• Canned coconut milk: One cup of full fat canned coconut milk. Shake the can well before measuring to combine the cream and water for a smooth mouthfeel.
• Sparkling water: To top off each glass. Soda water adds freshness and makes the drink light and fizzy.
• Pomegranate arils: One cup for garnish and to add jewel like color and tartness when spooned into each glass.
• Ice: Plenty of ice to chill glasses and keep the mixture bright when served.

Instructions

Muddle the mint and sugar: In a large pitcher, add the packed mint leaves, one half cup sugar, and three quarters cup fresh lime juice. Use a sturdy muddler to press gently but firmly until the mint is fragrant and the sugar has dissolved. Press until you release the oils from the leaves without shredding them to bits. This step extracts flavor and creates a slightly viscous base that helps the coconut milk integrate smoothly. Combine the liquors and coconut milk: Pour one half cup white rum, one half cup coconut rum, and one cup canned coconut milk into the pitcher with the muddled mint mixture. Stir thoroughly until the sugar is fully dissolved and the mixture looks silky. If you notice any separation, a short vigorous stir will recombine the liquids. Optional straining: If you prefer a smoother drink, strain the liquid through a fine mesh sieve into another pitcher to remove most of the mint pieces. Leaving some mint adds visual interest and a little texture. Both approaches taste great, so choose based on the crowd you are serving. Prepare glasses and assemble: Fill four highball glasses halfway with ice. Pour the coconut rum mixture evenly so each glass is about three quarters full. Top with sparkling water to taste, usually two to four ounces per glass, depending on how fizzy you like it. Gently stir once to marry the flavors. Garnish and serve: Scatter a generous spoonful of pomegranate arils into each glass and tuck a sprig of fresh mint into the rim. Serve immediately while the drink is cold and the bubbles are lively.

Storage Tips

Store the rum and coconut milk mixture in a sealed pitcher or jar in the refrigerator for up to twenty four hours. Keep the sparkling water separate and add it to each glass at the moment of serving to preserve the bubbles. If you plan to make the base ahead, give it a good stir before pouring because the coconut milk may settle. Use airtight glass containers for best flavor retention and note that once ice and sparkling water are added the drink should be consumed immediately for best texture and appearance.

Ingredient Substitutions

If you want a lighter version, substitute light coconut milk or coconut water for canned coconut milk, but expect a thinner mouthfeel. For a lower sugar option, replace the granulated sugar with one third cup of simple syrup made with a sugar substitute, bearing in mind that this will change the balance slightly. If you prefer no coconut rum, increase the white rum proportion and add a quarter teaspoon of coconut extract for aroma. For a non alcoholic version, omit the rums and use additional sparkling water with a splash of coconut water and a tablespoon of agave syrup per serving.

Serving Suggestions

Serve in tall glasses with a long spoon for scooping pomegranate seeds. Pair the drink with light bites such as shrimp cocktail, avocado crostini, or a winter citrus salad to complement the bright flavors. For a dessert pairing, try coconut panna cotta or a lemon tart to echo the acidity of the lime. Garnish with extra mint and a few pomegranate arils on top for a picture perfect presentation at holiday gatherings.

Cultural Background

The mojito has roots in Cuban tradition, known for combining mint, lime, sugar, and rum to create a refreshing citrus herb beverage. This variation layers in tropical ingredients such as coconut milk and coconut rum, which nod to Caribbean and Southeast Asian influences where coconut is a culinary staple. The addition of pomegranate brings a winter holiday element that is not traditional but complements the color palette of many festive tables.

Seasonal Adaptations

For summer, reduce the coconut milk to half a cup and increase sparkling water for a lighter spritz. For autumn, swap pomegranate for cranberry arils and add a pinch of warm spice to the sugar when muddling, such as a pinch of ground cinnamon, but use sparingly to avoid overpowering the mint. For holiday parties, rim the glass with a bit of sugar and finely grated lime zest for added sparkle.

Meal Prep Tips

Mix the mint, lime, sugar, rums, and coconut milk up to twenty four hours in advance and store cold. Keep the pomegranate arils refrigerated in a separate container and prepare ice and glasses just before guests arrive. When hosting a crowd, scale the base up by using a larger pitcher or beverage dispenser and set out sparkling water to allow guests to top their own drinks to taste.

Enjoy making this White Christmas Mojitos part of your holiday tradition. It is easy enough for weeknight celebration and pretty enough for festive entertaining. Raise a glass, share with those you love, and make it your own with small adjustments to sweetness and fizz.