The present research was conducted to develop and characterize a functional soymilk drink supplemented with Ashwagandha (Withania somnifera) and selected herbs to enhance its nutritional, physicochemical, and sensory attributes. Three formulations were prepared: T0 (Ashwagandha 0 mg + Soymilk 1000 mg), T1 (Ashwagandha 50 mg + Soymilk 950 mg), and T2 (Ashwagandha 150 mg + Soymilk 850 mg). Proximate, mineral, phytochemical, antioxidant, and sensory analyses were performed. Results indicated that supplementation with Ashwagandha significantly (p<0.05) improved moisture, ash, protein, and antioxidant properties, particularly in T2. The sensory evaluation revealed that T2 achieved the highest scores in colour, flavour, texture, and overall acceptability. The enhanced nutritional and therapeutic potential of the developed beverage demonstrates its promise as a natural functional drink. Future studies on large populations and different age groups are recommended to explore clinical impacts and market potential.