In our study of nutritious beverage from the dried black glutinous malt, the optimum cooking conditions were chosen at the ratio of water and material 1:4,3; the temperature 45 oC - 15 minutes, 63 oC - 50 minutes and 72 oC – 50 minutes with the highest extraction yield 71,65%. The percent of added sugar indicated the best result of sensory evaluation was 4%. The product pasteurized at 75 oC in 25 minutes achieved the standards of microorganism and sensory evaluation after stabilization stage of 15 days.