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The Starbucks® Roast is more than just a colour. It’s the philosophy behind each bean reaching its maximum potential.
Starbucks began roasting coffee in 1971 and their approach to the craft was a huge part of their early success. The result? Coffee that stood out, not only for its darkness but also for its flavour – a quality that continues to make every Starbucks® coffee a memorable experience.
In a small saucepan, combine honey, water and ginger pieces. Bring to a boil, then reduce to a simmer and stir. Let simmer for 35-40 minutes. Pour the syrup through a strainer into a jar. Discard the ginger pieces and let the syrup cool before sealing the jar. Store in the fridge for up to 2-3 weeks.
Honey ginger simple syrup is delicious in iced coffee or cold brew; just stir in 1-2 tablespoons according to taste.
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