Chuck Bailey's Irish Creme

Dissolve the cocoa and coffee in the whiskey.  Place all ingredients in blender, mix refrigerate, and enjoy with or without ice or in coffee.

Bailey's Banana Colada

2 bananas, broken into chunks
6 fluid ounces banana liqueur
6 fluid ounces Irish cream liqueur
6 fluid ounces coconut cream
6 cups crushed ice

Directions
1 In a blender combine the bananas and banana liqueur;
   blend until smooth. Blend in the Irish cream and coconut
   cream (Note: Make sure the coconut cream is at room
   temperature, or you will not be able to pour it). Finally, add the ice and blend until smooth.

Abstinence on the Beach

1 (12 fluid ounce) can frozen concentrated grapefruit juice
1 (12 fluid ounce) can frozen cranberry juice concentrate
1/4 cup coconut milk
9 cups cold water

Directions
1 In a 6 quart container combine concentrated grapefruit
   juice, concentrated cranberry juice and water. Put about 1
   cup of juice and coconut milk in food processor or
   blender. Blend until smooth and pour back into main juice
   mixture. Stir to incorporate.
2 Chill at least 2 hours. Serve in punch bowl or pitcher.

Chai Tea Mix

1 cup nonfat dry milk powder
1 cup powdered non-dairy creamer
1 cup French vanilla flavored
   powdered non-dairy creamer
2 1/2 cups white sugar
1 1/2 cups unsweetened  instant tea
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground cardamom

Directions
1 In a large bowl, combine milk powder, non-dairy
   creamer, vanilla flavored creamer, sugar and instant tea. Stir
   in ginger, cinnamon, cloves and cardamom. In a blender or
   food processor, blend 1 cup at a time, until mixture is the
   consistency of fine powder.
2 To serve: Stir 2 heaping tablespoons Chai tea mixture
   into a mug of hot water.
Note:
You may choose to omit the French vanilla creamer, and use
   2 teaspoons vanilla extract instead. To do so, mix the
   vanilla into the sugar, let it dry, then break the sugar into
   small lumps. Follow the same procedure as above.

Hot Cranberry Tea

Joe Dogg's Spicy Red Beer

1 (12 fluid ounce) can or bottle beer
1 (5.5 ounce) can tomato-vegetable juice cocktail1 dash Louisiana-style hot sauce
1 dash Worcestershire sauce
1 pinch seasoning salt

Directions
1 In a frozen beer mug combine tomato-vegetable juice,
   hot sauce, Worcestershire sauce and seasoning salt. Pour
   in cold beer.