White Christmas Cocktail

There are holiday cocktails that shout, and others that invite you in. This one whispers. The White Christmas Cocktail is cool, creamy, and faintly minted, with a texture that lands somewhere between a milkshake and fresh snowfall. Irish cream supplies the lush body and gentle cocoa-vanilla warmth. White crème de menthe offers a clean peppermint finish. A sprig of rosemary wakes the nose with a woodsy lift, while plump raspberries add a ruby accent and a touch of brightness. Cranberries are optional if you want extra color for the season.

The appeal is practical as well as festive. The drink is built in a blender, which means consistent texture with almost no effort. It requires only two liqueurs and ice, so you can pull it off even when guests drop by unannounced. The recipe scales neatly using our 1x 2x 3x toggles, and the garnish asks only for raspberries and rosemary. Five minutes is all you need from freezer to first sip.

Why this white Christmas cocktail recipe works

Simple ratios that deliver reliable texture. Equal parts Irish cream and white crème de menthe, balanced with a generous volume of ice, create a slushy body that stays cold for the length of the drink. The blender shear makes the ice fine and uniform, so the mixture feels smooth rather than watery.

Cream meets mint in the right order. Irish cream can lean sweet and dense. Peppermint can take over quickly. Blending the two with enough ice chills the liqueurs to a point where sweetness recedes and mint lifts without dominating. The result tastes like a grown up peppermint cream rather than a dessert bomb.

A garnish that adds more than looks. Rosemary brings resinous aromatics that echo winter evergreens. Raspberries contribute a delicate floral note and a gentle acidity that balances the cream. Cranberries remain an optional pop of red for a classic holiday look.

Ingredient notes

Irish cream. Baileys is the most common pick and works beautifully here. Any quality Irish cream with a similar alcohol and sugar profile will do. Keep the bottle in the refrigerator before blending. Colder liqueur leads to a thicker result.

White crème de menthe. Look for the clear style. It preserves the snowy color and gives a crisp peppermint finish. If you only have the green version, your cocktail will tint pale green and taste a touch mintier. The flavor remains balanced, and the presentation still reads festive.

Ice. Use fresh, neutral ice. Two to three hours of freezer time in a covered container prevents freezer odors. Smaller cubes or crushed ice blend faster and create a slightly thicker texture.

Raspberries and rosemary. Choose firm raspberries so they sit on the surface without bleeding. Fresh rosemary sprigs should be bright and fragrant. Lightly clapping the sprig between your palms releases aromatic oils, which is a small step that pays off in the glass.

Step-by-step overview

1. Chill the glassware. Slide two rocks glasses into the freezer for about five minutes. A cold vessel slows dilution and gives you that frosty visual.
2. Blend for texture, not foam. Add white crème de menthe, Irish cream, and the measured ice to a blender. Start on low to break the cubes, then move to high until the mixture looks smooth and thick like soft serve. Avoid overblending, which can warm the drink and thin the body.
3. Garnish with intention. Divide the cocktail between the chilled glasses. Clap a rosemary sprig to release aroma and nestle it into each glass. Top with three raspberries for color and a tiny nudge of tartness. Add a few cranberries only if you like the classic wreath palette.

Pro tips for best results

Pre chill your bottles. Cold liqueurs blend thicker and hold their structure longer. Store both Irish cream and crème de menthe in the refrigerator before serving.

Use the right ice-to-liquid ratio. This recipe’s 175 ml Irish cream, 175 ml white crème de menthe, and 500 ml ice are calibrated for two servings. If you scale up, keep the same proportions so the slush remains stable.

Do not blend the berries into the cocktail. Raspberries are best as garnish. Blending them will streak the color pink and change the clean mint profile.

Serve immediately. This is a drink to pour and enjoy. The slushy texture is at its peak in the first few minutes.

Variations that stay true to the base

White chocolate accent. For a richer texture, add one tablespoon of white chocolate liqueur to the blender. The color stays bright and the sweetness deepens slightly.

Leaner profile. If you prefer less sweetness, sub 30 ml of Irish cream with plain vodka. The mouthfeel stays creamy but the finish tightens.

Peppermint intensity. If your crème de menthe tastes mild, add one or two drops of peppermint extract. Measure carefully. A little goes a long way.

Sugared rim. For a celebratory look, moisten the rims with a little Irish cream, dip in superfine sugar, then freeze the glasses for five minutes before pouring. The rim sparkles and adds a crisp first sip.

On the rocks. Skip the blender, shake the two liqueurs with ice for 15 to 20 seconds, and strain over fresh ice in rocks glasses. Garnish as written. The flavor is identical, the texture is silkier rather than slushy.

Non alcoholic option

For a zero proof take, blend 120 ml vanilla or sweet cream coffee creamer with 0.5 to 1 teaspoon peppermint syrup and 1.5 cups ice per serving. Pour into a chilled glass and garnish with rosemary and raspberries. The mocktail drinks smooth and festive, with a gentle peppermint finish and a snowy color that mirrors the original.

Scaling and batching

Our recipe card 1x 2x 3x buttons already handle the math, but a few notes make party service easier.

Two to four servings. Blend in a single batch if your blender is strong. Keep glasses in the freezer and pour promptly.

Six or more. Blend in batches to avoid overfilling the pitcher. Between batches, slide a covered jug into the freezer for a few minutes so the earlier pour remains thick. Garnish glasses just before serving so the rosemary stays fragrant.

Outdoor service. If you are bringing this to a gathering, transport the liqueurs chilled and blend on site. The texture is better fresh than stored.

Frequently asked questions

Can I use peppermint schnapps instead of crème de menthe
Yes. Schnapps is often less sweet and more mint driven. Start with a little less than the listed volume, taste, and adjust so the mint does not overwhelm the cream.

Can I make this in advance
You can measure the liqueurs ahead and chill them, but hold the blending until guests arrive. Blended slush loses volume and clarity if it sits.

What if I only have green crème de menthe
The drink will turn pale green and the mint will register slightly stronger. The overall flavor remains balanced and very enjoyable, and the holiday look is still on point.

Can I use frozen raspberries
Fresh berries hold their shape and color better. If frozen is your only option, thaw on a paper towel and choose the firmest pieces. Place them gently on top right before serving.

How do I keep it from melting quickly
Chill glasses, keep bottles cold, and use enough ice. Serve immediately after blending. If you are making multiple rounds, rinse the blender with cold water and set it back in the freezer between batches.