Our perfectly blended White Christmas Margarita combines cream of coconut and silver tequila to create a creamy seasonal cocktail!
Seasonal drinks are a big thing in our kitchen. We’ve shared an eggnog martini and a snickerdoodle martini. We also have Thanksgiving drinks like a pumpkin martini and Valentine’s cocktails like our raspberry martini.
Today, Kim has prepared a special holiday margarita that I’m sure you’ll adore. It an icy twist on a Summertime favorite made with the flavors of coconut and lime.
When it’s properly garnished with lime and cranberries, the drink is both eye catching and delicious.
- I don’t recommend making these Winter margaritas in advance. Once the ice starts to melt, they may separate.
- Rimming the glasses is an optional step, so don’t feel like you have to do it.
- Don’t buy cheap tequila. It’s a liquor that can be harsh to some people; especially, if it’s bottom shelf.
For the Rim:
- Lime wedges
- Sanding sugar
For the Margaritas:
- 7 to 8 cups ice
- 15 ounces cream of coconut, (We used Cocoa Lopez.)
- 12 ounces blanco tequila
- 4 ounces freshly squeezed lime juice
- 4 ounces triple sec
- 4 ounces simple syrup, chilled
- Lime slices
- Fresh cranberries
- Before beginning, make sure your blender has the capacity to hold 7-8 cups of liquid. This recipe makes a large amount and takes up a lot of space in the blender.
To Prepare the Rim:
- Run a lime wedge around the rim of the glass, then dip the rim into the sanding sugar. Set aside.
To Make the Margarita
- Place all the margarita ingredients into a high powered blender. Blend just until the ice is broken down and smooth. Pour the margaritas into individual glasses, and garnish with lime slices and fresh cranberries.7 to 8 cups ice15 ounces cream of coconut12 ounces blanco tequila4 ounces freshly squeezed lime juice4 ounces triple sec4 ounces simple syrup
- Serve immediately.