Dirty Banana

This was our favorite drink from our honeymoon in Jamaica.  We loved it so much we watched how the bartenders made it so we could make it ourselves when we got home.  Even though there's no chocolate in it, it tastes sort of like a chocolate banana shake with a kick.  This is as close as we could get to the original.

• 6 shots Rum Cream Liqueur
• 2 shots Coffee Liqueur (Blue Mountain Coffee liqueur is best, but Kahlua can be used instead)
• 1 whole ripe banana
• splash grenadine

Fill a blender container about 1/2 way with ice.  Add the remaining ingredients and blend well.  This makes 2-4 servings, depending on how large your serving glasses are.

Brandy Slush

This is a great beverage to make when you're planning to have a large group (adults over 21 of course ~ lol).  My mom and my aunts used to make this quite often when we had family gatherings.  You need to be sure you make this at least 1 day before you plan to serve it though so it has time to freeze.

• 7 c boiling water
• 1 1/4 c sugar
• 2 c hot tap water
• 4 tea bags
• 1 pt brandy
• 2 (6 oz each) containers frozen lemonade concentrate
• 2 (6 oz each) contaners frozen orange juice concentrate

Add sugar to boiling water, stir to dissolve.  Set aside to cool.  In a separate bowl combine hot tap water and tea bags.  Let sit 5 minutes, remove tea bags from water.  In a 5-6 qt ice cream bucket combine cooled sugar water and tea water. (Be sure the sugar water is completely cooled before moving on or the alcohol in the brandy will be boiled off.)  Add brandy, lemonade concentrate and orange juice concentrate and stir well.  Place in freezer and allow to completely freeze.

To serve, use an ice cream scoop to scoop out frozen slush and add to a glass until about 3/4 full.  Add 7-Up, Sprite or Ginger Ale to fill glass.  Stir to combine and enjoy!

Hot Cocoa Mix

This makes a large batch of hot cocoa mix.  Especially since my mom gets the ingredients in bulk for me at Sam's Club, it's a much more economical way to enjoy our cocoa than buying it premade at the store. Living in Minnesota with the cold winters we drink a LOT of cocoa around here! :o)

• 4 c powdered milk
• 8 c powdered sugar
• 2 c coffee creamer (I usually use the plain creamer, but you could vary the flavor of the cocoa by using a flavored coffee creamer.)
• 1 c unsweetened baking cocoa

Place all ingredients in a VERY large bowl (I use my huge Tupperware mixing bowl ~ I believe it's called Thatsa Bowl) and mix thoroughly.  Place in airtight containers until ready to use.  I normally store some in an empty baking cocoa container because it happens to have a plastic lid that makes it easy to serve from, and then I'll store the rest in a Tupperware cereal container.  I've also stored it in canning jars, which makes it easy to give as gifts.

To serve, place 2-3 Tbsp (or to taste) into a coffee cup and fill with hot water, stir.  Enjoy!