Chocolate Ravage recipe

16 oz vodka

1 1/2 oz Captain Morgan® Original spiced rum

1 1/2 oz Captain Morgan® Parrot Bay coconut rum

1 1/2 oz triple sec

1 sheet Pop-Ice®

15 oz bottle Yoo-hoo® chocolate milk

1 cup sugar

1/2 cup honey

Add ice to a blender until roughly one-quarter to one-third full. Add one sheet worth of pop ice to the blender. Add the vodka, Captain Morgan rums, triple sec, sugar and honey. Adjust sugar and honey to taste if desired. Add one tall yoo-hoo bottle to the blender. Blend until puree consistancy, pour into cocktail glasses and serve.