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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 molasses or sugar cane juice and alcohol that is filtered and bottled right away without the aging process. I used BACARDÍ Superior White Rum.
Coconut Milk: This is a thin, milky liquid made extracted from the pulp of coconuts. I used So Delicious Dairy Free Coconut Milk.
Coconut Liqueur: This is a liqueur made with coconut flakes, sugar, milk, alcohol, and water. I used Dorda Coconut Liqueur.
White Crème De Cacao: This is a liqueur made with white chocolate, vanilla, sugar, alcohol, and water. I used Bols Crème De Cacao White.
Lime Juice: This is the tangy liquid extracted from the flesh of limes. I used fresh lime juice.
Vanilla Extract: This is a flavoring made with vanilla beans, ethyl alcohol, and water. I used Simply Organic Pure Madagascar Vanilla Extract.
Cocoa Powder: This is cocoa bean that has been ground into a fine powder. I used Ghirardelli Majestic Premium Cocoa Powder.
Cranberries: This is a small red berry native to North America that’s known for its vibrant color and 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.
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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 Rating: ⭐⭐⭐
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 adapted from Have Yourself a Merry Little Cocktail: 80 Cheerful Tipples to Warm Up Winter by Emma Stokes.
This post contains affiliate links, meaning we make a small commission each time you purchase a product using our links. Product images sourced from Amazon Product Advertising API. Amazon affiliate links last updated on 2025-01-22.
White Christmas Colada
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. It's a holiday-inspired variation of the Piña Colada that adds the sweet flavors of white chocolate and vanilla to the classic's usual blend of rum, coconut, and citrus.
Ingredients
Method
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Add rum, coconut milk, coconut liqueur, white crème de cacao, lime juice, vanilla extract, and cubed ice to a blender.
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Blend until desired texture.
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Pour into a hurricane glass.
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Garnish with cocoa powder and cranberries.
