Use a sharp knife to carefully peel the taro. Wash both the taro and the knife under cold running water and then chop the tarp up into small chunks.

Put the taro cubes into a heat resistant pot, add a little bit of water and bring to the boil.

Let the taro cook until tender: use a fork to poke it gently every now and then. When you can pierce it easily, your taro is ready! It should take about 20 minutes or so, depending on the size of your chunks.

While the taro boils, put a second pot on the heath and use it to boil your tapioca balls. Once ready, use a strainer and set aside to cool.

Once the taro is ready, use a strainer to drain it, run it under cool running water and and set into into a bowl.

In a milkshake blender, put your cooked taro, milk, condensed milk, honey (if using) and blend until you get a smooth beverage.

To serve: take a tall glass and pour in the desired amount of tapioca balls. Pour the taro tea on top, add ice cubes and a large straw and serve.