White Christmas Colada

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Cocktail History

The White Christmas Colada is a Christmas cocktail that was created by Emma Stokes and was first published in her book Have Yourself a Merry Little Cocktail: 80 Cheerful Tipples to Warm Up Winter. This festive drink reimagines the tropical Piña Colada with a wintry twist, blending the signature trio of rum, coconut, and citrus with the rich sweetness of white chocolate and the warmth of vanilla. The result is a creamy and indulgent holiday tipple that evokes the cozy charm of Christmas while maintaining a playful, tropical vibe. Whether it’s served at a holiday gathering or enjoyed as a personal seasonal treat, this version offers a delightful blend of comfort and escapism.

Cocktail Ingredients

To make this cocktail, you’ll need the following ingredients:

White Rum: This is a type of rum made with fermented sugarcane juice or molasses and yeast, which are distilled and then typically left unaged or briefly aged and filtered to develop a light, spiced flavor.

Coconut Milk: This is the liquid extracted from the flesh of mature coconuts, which is filtered into a rich, creamy, slightly sweet beverage.

Coconut Liqueur: This is a liqueur made with coconut, distilled alcohol, water, and sugar, which are blended and infused to develop a sweet, tropical flavor.

White Crème De Cacao: This is a liqueur made with cacao, distilled alcohol, water, and sugar, which are blended and infused to develop a light, milk chocolate flavor.

Lime Juice: This is the liquid extracted from the flesh of ripe limes that has a zesty, sour flavor and light green color.

Vanilla Extract: This is a concentrated flavoring made by macerating vanilla beans in alcohol and water to develop a sweet, aromatic flavor.

Cocoa Powder: This is a powder made from ground cocoa pieces that has a fine texture and bitter, chocolate flavor.

Cranberries: This is a type of berry grown on low shrubs that has bright pink skin and tart, slightly bitter flavor.

Bartending Tools

To make this cocktail, you’ll need the following bar tools:

Bar Mat: This is a rubber or silicone mat that’s placed on the bar surface to catch spills, provide grip for glasses and tools, and keep the workspace clean and organized. I used the Highball & Chaser 18×12 Bar Mat.

Jigger: This is a small, double-sided measuring tool that’s used to accurately portion spirits and mixers, typically with one side measuring 1 oz and the other 1.5 or 2 oz. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.

Boston Shaker: This is a two-piece cocktail shaker consisting of a metal tin and a glass or metal mixing glass that’s used for shaking and blending ingredients. I used the Boston shaker from the A Bar Above 14-Piece Silver Bar Set.

Hawthorne Strainer: This is a metal strainer with a spring around its edge that’s used to filter out ice and solids when pouring the cocktail into a glass. I used the A Bar Above Hawthorne Strainer.

Paring Knife: This is a small, sharp kitchen knife with a narrow blade that’s used for peeling, trimming, and garnishing. I used the OXO Good Grips 3.5 Inch Paring Knife.

Juicer: This is a handheld tool that’s used to extract juice from fruits by pressing or twisting it against a reamer or cone. I used the Black+Decker 32 oz Electric Citrus Juicer.

Blender: This is an electric kitchen appliance with rotating blades that’s used to blend, purée, or emulsify ingredients. I used the Cuisinart SPB-7CH SmartPowder Electronic Bar Blender.

Cocktail Pick: This is a small, slender tool that’s used to skewer cocktail garnishes. I used one from the I-MART Stainless Steel Cocktail Pick Set.

Hurricane Glass: This is a curved, bulbous glass with a stem that’s used to serve tropical cocktails made in larger portions. I used a thrifted hurricane glass.

Tasting Notes

This cocktail has the following flavor profile:

• Appearance: Dazzling white color

• Aroma: Cocoa and coconut

• Taste: Drier-than-expected flavor featuring coconut, vanilla, slight rum spices, and a hint of chocolate

• Finish: More coconut

Kendall’s Take: “This may be surprising, but I don’t really care for the classic Piña Colada. I find the recipe to be a bit lackluster, and although I was excited to try this Christmas version, I’m bummed to report similar results after tasting it. There’s nothing inherently wrong with the cocktail at all. It just tastes like coconut slightly sweetened by chocolate and vanilla, and that’s about all there is to it. I’m also not big on tiki this time of year in general though; I reach for hot cocoa concoctions or dessert drinks when there’s a fresh blanket of snow on the ground, not a refreshing blended drink. If you like a good Colada, you will absolutely like the White Christmas Colada too. It just wasn’t a showstopper for me, and that’s why I gave it three stars.”

Recipe

This cocktail recipe was found in the book Have Yourself a Merry Little Cocktail: 80 Cheerful Tipples to Warm Up Winter by Emma Stokes.