The Mojito is a classic, but with coconut milk and cinnamon it becomes a festive drink. The creamy sweetness of the coconut milk tempers the acidity of the lime, while the cinnamon adds a warm note. Perfect for cozy evenings – refreshing yet with a wintry character. Here’s the base version, which you can adjust to your liking.
And here’s what you need for the Christmas Mojito
4 cl white Rum
2 cl lime juice (freshly squeezed)
2 cl raw cane sugar syrup (1:1)
10 fresh mint leaves
4 cl coconut milk (unsweetened)
6 cl soda water
1 cinnamon stick (for stirring and garnish)
1 lime wheel (for garnish)
Key points
Add the coconut milk only at the end – otherwise it will curdle. If you mix it with the rum beforehand, it will stay creamy. Don’t just use the cinnamon stick for decoration; stir with it: this gives the drink a subtle spice without tasting like cinnamon tea. For a more intense flavor, rub the stick briefly against the lime zest before adding it – this enhances the aroma.
Variations
- Winter Mojito with Ginger — Replace the cinnamon stick with 2 thin slices of fresh ginger. Lightly press the ginger before adding to release its aroma. Pairs well with brown Rum for a maltier note.
- Cranberry Christmas Mojito — Add 2 cl cranberry juice – either neat or mixed with a little cinnamon. Reduce the soda water to 4 cl so the drink doesn’t become too thin.
Frequently Asked Questions
Can I use cream instead of coconut milk?
Yes, but the consistency changes. Cream makes the drink heavier and less refreshing. Use only 2 cl and dilute it with 1 cl water so it blends better.
Why does the coconut milk sometimes curdle?
Coconut milk reacts to acid. Add it only at the end and stir gently. If it still curdles, you can briefly whisk it with 1 cl warm water beforehand to stabilize the emulsion.
Which Rum works best?
White Rum is the classic choice, but a light brown Rum (e.g., from Cuba) adds more depth. Avoid darker or too spicy Rums – they can overpower the mint and coconut notes.
