Host your own Grey Cup party with the flavours of Muskoka Roastery Coffee.  Dunk your favourite corn chips, veggies and Coffee-Glazed Maple Bacon Strips into a smoky & spicy Black Bear Black Bean Dip. Wash it all down with a delicious Coffee Stout Cocktail!

-

Black Bear Black Bean Dip:

1 30-oz can black beans, drained and rinsed

12 tablespoons unsalted butter

1 white onion, chopped

1 jalapeño, seeded and chopped

1 tablespoon minced garlic (about 3 cloves)

1 heaping teaspoon vegetable bouillon 

1 teaspoon ground cumin

2 teaspoons dried oregano

1 tablespoon maple syrup

3 dashes of hot sauce, or more to taste

1/4 cup brewed Muskoka Roastery Black Bear coffee

Recipe:

1. In a large skillet, melt the butter on medium heat and sauté the onions until soft and translucent, about 10 minutes. 

2. Add the jalapeño, garlic, cumin, oregano, and vegetable bouillon and sauté for a few more minutes. Add the beans and let everything sizzle in the hot butter for a few minutes. 

3. Add maple syrup and hot sauce and mix everything well.

4. Dump everything in a food processor, add the coffee, and blend until smooth. Adjust for seasoning. Set aside for a couple of hours for the flavours to meld. 

-

Coffee-Glazed Maple Bacon Strips:

12 slices thick-cut bacon

1 shot Muskoka Roastery Espresso

1 tablespoon maple syrup

2 tablespoons brown sugar

Recipe:

1. Stir together the espresso, maple syrup and brown sugar until the sugar is dissolved.

2. Brush on half of the coffee glaze on one side of the bacon.

3. Bake on a parchment-lined tray in the oven at 350°F for 10 minutes.

4. Flip bacon and brush on the remaining maple and coffee glaze. Preheat oven to 400°F.

5. Put the pan back in the oven and bake for another 10-15 minutes at 400°F for a crispy finish.

-

1 oz of your favoruite liqueur. Try Kahlua, Almond Baileys or Frangelico.

1 oz cold Muskoka Roastery Organic espresso

1 cup stout

Recipe:

1. Into a shaker filled with ice, pour the cold espresso, and liqueur. 

2. Shake to chill, about 10 or 15 seconds. Pour into a chilled glass or coup. 

3. Carefully and slowly pour in the stout, which will leave a nice frothy head on top.