Place a pan with water over medium-high heat. Bring to a boil and add the instant black tapioca pearls. Stir and cook for two to three minutes or until the pearls float. Cover and reduce the heat to medium-low. Continue to cook for another two to three minutes. Turn off the heat, keep covered, and cook for another two to four minutes, or until the tapioca has softened completely.

Drain through a strainer and rinse thoroughly with cold water. Combine honey, sugar, and ½ cup of hot water in a medium bowl. Whisk together until the sugar has dissolved. Add the tapioca and allow to rest for 10 minutes. Can be stored in the refrigerator for up to 6 hours.

Split the boba between two large glasses. Sift the matcha into a bowl. Pour the hot water and whisk the matcha until completely smooth.

Combine the matcha, almond milk, vanillas extract, and sweetened condensed milk in a blender. Blend until combined. Add the ice cubes and blend until crushed. Pour in the two glasses with the boba.