This study created a poly-herbal powder drink using traditional herbs with established nutritional benefits. Cinnamon bark, Amla leaves, and tulsi leaves were chosen for their refreshing, cooling, and energizing effects throughout the hot months. The final formulation was chosen based on taste and physicochemical attributes, following multiple experiments. The physicochemical study of the prepared drink revealed an optimal pH level, consistent with commercial guidelines. The drink received high ratings for color, taste, flavor, and texture on a nine-point hedonic scale. The created herbal drink offers consumers a costeffective and tasty option with possible health benefits. The present drink has the potential to replace synthetic drinks on the market.