This study aims to explore the characteristics of Mung bean sprouted milk, which is reflected in the phenolic content, soluble protein, fiber, and viscosity based on germination time and the proportion of sprouts – water. The study used a randomized block design, factorial, with the factor of germination time, and the proportion of mung bean sprouts - water. Making Mung bean sprout milk begins with soaking the beans for 7 hours, drained, and placed in a closed container until it germinates. Sprouts were washed and added with water, blended until smooth, filtered, obtained mung bean sprout milk (MungbeS-Milk). Followed by Phenolic Test (Folin-Ciocalteu method), soluble protein (Lowry method), fiber (AOAC, 2005), and viscosity. Data were analyzed using ANOVA, and continued with Duncan's Multiple Range Test (DMRT) if there was significance at the 5% level. Selection of the best formula using the effectiveness index (deGarmo et al., 1984). The duration of germination increased the phenolic content, soluble protein, fiber, and viscosity (P<0.05). The best formula was obtained with 10 hours of germination, with the proportion of sprouts -water = 1: 6. The best MungbeS-Milk contained phenolic antioxidants of 836.47 mg GAE/L, soluble protein 30.90%, fiber 4.21%, and viscosity 1, 83 cP, with a pH of 6.64. MungbeS-Milk is suitable as a source of antioxidant drinks during the Covid-19 pandemic.