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Snowy white with a tangy fresh lime and coconut taste this White Christmas Margarita is a welcome cocktail during the holidays. Made with fresh lime juice, coconut milk, orange liqueur, and sweetened with agave. You can make an entire pitcher of these margaritas or a single-serve. Make this your signature or feature cocktail this Christmas.
Why This Recipe Works
The holidays are always a sweet time, but that doesn’t mean your cocktails have to be as well. I’ve taken my absolute favorite margarita recipe and shaken it with some Christmas magic. Topped with sugared rosemary and fresh cranberries this beautiful cocktail is a holiday showstopper.
Whether you’re having a small get-together or a large party this cocktail can be made in small batches or in big pitcher-sized batches.
You can easily change the ratios on this cocktail as well to include more coconut flavor or sweeten it with more agave.
Ingredients Needed
Ingredient Notes
- Coconut Milk: for this recipe I used canned coconut milk and scooped out some of the coconut cream on top as well as the coconut milk. You can use only coconut milk or you can use only cream of coconut, which is the cream that settles at the top of the can. Either will work, but I recommend both for that delicious rich and creamy flavor.
- Orange Liqueur: I prefer to use Cointreau for all my margarita recipes, but you can use the many other orange liqueur versions including triple sec or Patron orange.
- Limes: I’m a bit of a purist when it comes to margaritas, which is why I prefer fresh squeezed lime juice when making them. This recipe is no different. I highly recommend jucing your own.
- Tequila: silver or blanco tequila are best for this recipe, because it’s clear but also because the flavor is not as powerful as gold tequila.
- Garnishes: I like to use fresh cranberries and fresh rosemary. You can easily make sugared rosemary by dipping a sprig of rosemary into hot water and then sprinkling all sides with super fine sugar. Let it dry and sprinkle it again if necessary.
Recipe Variations
- White Cranberry: for some added sweetness and extra holiday flavor use half coconut milk and half white cranberry juice.
- Cranberry Margarita: to prepare a brilliant red version of this cocktail swap the coconut milk for cranberry juice, which makes a super festive margarita that you can top with cranberries, orange slices, and cinnamon sticks.
- Make it a Holiday Rum Punch: swap the tequila for rum (I would use regular rum instead of spiced to maintain the snowy white color).
Step-by-Step Instructions
- Coat the rim. Run one of the juiced limes around the rim of your glass and evenly coat it with lime juice.
- Cover the rim in sugar. Pour the coarse sugar onto a flat plate and dredge the glass rim into the sugar coating it on all sides.
- Mix or blend the ingredients. In a large pitcher (or jar with a lid), or a blender combine the lime juice, tequila, orange liqueur, agave, and canned coconut milk. Either you a whisk to mix it, place the lid on the jar and shake vigourously, or blend it quickly in the blender.
- Garnish. Fill the prepared glass with ice and pour the margarita over the ice. Garnish with cranberries and rosemary sprigs.
Storage Information
Any leftovers, especially if you’re making the pitcher version can be stored in an air-tight container in the fridge. Before serving, leftovers use a whisk to stir the mixture together since the coconut cream will separate as it sits. You can also pour it into the blender again.
Helpful Equipment
- Blender. For exra smooth margaritas.
- Picther. Use for making the pitcher version.
- Measuring Cup
- Citrus Juicer. To easily juice the limes.
Recipe Notes and Expert Tips
- To get a perfectly smooth liquid and remove any bits of coconut cream you can blend it quickly in the blender. If you plan on making a pitcher of these margaritas then I highly recommend giving the mixture a quick blend in the blender.
- The coconut cream tends to separate from the rest of the drink, which is still delicious, but if you’d like to avoid this then use only the coconut milk in the recipe and not coconut cream.
- Instead of using cubed ice try crushed iced instead or pebble ice, which will chill the margarita faster.
- Change up the sugared rim by mixing in some cinnamon and nutmeg or you can also use coarse salt (try adding the cinnamon and salt together too).
- To make pitcher margaritas increase the serving amount to 12 on the recipe card.
FAQs
Absolutely! This recipe makes about 4 margaritas so add 3 cups of ice to a blender and blend with the margarita mixture for a delicious frozen holiday treat.
Yes! I prefer to use agave in all my margarita recipes, but you can easily swap out the same amount of honey or simple syrup instead if this is your preference.
Related Recipes
If you made this White Christmas Margarita I want to hear all about it! Share a photo and tag me on Instagram using @AimeeMarsLiving and #AimeeMars so I can see your beautiful work. Enjoy!
White Christmas Margarita
Equipment
- Pitcher (if making the pitcher version)
- Citrus Juicer
- Measuring Cup
- Blender (for an extra smooth texture_
Ingredients
- 5 Limes juiced
- 5 ounces Tequila
- 2.5 ounces Orange Liqueur
- 2 ounces Agave Nectar
- 2 ounces Canned Coconut Milk mixture of both coconut milk and coconut cream
- 2 tablespoons Coarse Sugar
Instructions
- Run one of the juice limes around the rim of your glass and evenly coat it with lime juice.
- Pour the coarse sugar into a flat plate and dip the rim into the sugar to coat the entire edge of the glass.
- In a large pitcher (or jar with a lid), or a blender combine the lime juice, tequila, orange liqueur, agave, and canned coconut milk. Either you a whisk to mix it, place the lid on the jar and shake vigourously, or blend it quickly in the blender.
- Fill the prepared glass with ice and pour the margarita over the ice. Garnish with cranberries and rosemary sprigs.
Notes
- To get a perfectly smooth liquid and remove any bits of coconut cream you can blend it quickly in the blender. If you plan on making a pitcher of these margaritas then I highly recommend giving the mixture a quick blend in the blender.
- The coconut cream tends to separate from the rest of the drink, which is still delicious, but if you’d like to avoid this then use only the coconut milk in the recipe and not coconut cream.
- Instead of using cubed ice try crushed iced instead or pebble ice, which will chill the margarita faster.
- Change up the sugared rim by mixing in some cinnamon and nutmeg or you can also use coarse salt (try adding the cinnamon and salt together too).
- To make pitcher margaritas increase the serving amount to 12 on the recipe card.
