Bring a small-medium pot of water to a boil; add the tapioca pearls and boil 20 minutes. Turn the heat off, drain out all but 1 cup of water, and stir in the 1 tablespoon of maple syrup or honey. Cover the pot and let the tapioca sit for 20 minutes. Drain the tapioca pearls and divide them between 2 glasses. (For best results, use the tapioca pearls within 4 hours of boiling them.)
Stir together the cooled espresso and water. Divide this between the 2 glasses and add 4 ice cubes to each.
Stir in sweetened condensed milk to taste and serve.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/iced-bubble-coffee-and-a-coffee-giveaway/