This study aimed to obtain a formula of Cowpea sprouted milk rich in phenolic, vitamin C, protein, and dietary fiber based on the duration of germination. The experimental study used a randomized block design with 0, 8, 10, and 12 hours germination time treatments, with 5 replications. Cowpeas were washed, soaked in warm water at 40°C for 10 hours, then drained in a basket, placed in a damp place, and sprayed with water once every 6 hours to germinate. Sprouts are washed, including the skin, blended with added water 8 times, filtered, so that a smooth liquid is obtained. Added 5% sugar into the smooth liquid, while stirring, is heated until it boils, called Cowpea sprout milk (CowpeaS-Milk). The product was determined for phenolic content (Follin Ciocalteau), vitamin C (Yodometry), fiber (oven), and soluble protein (Lowry). The data were tested using ANOVA, followed by the DMRT if there was a significant level of 5%. The duration of germination increased the levels of phenolic (P=0.003), fiber (P=0.02), soluble protein (P=0.05), and vitamin C (P=0.05). The best formula was obtained from CowpeaS-Milk with a germination time of 12 hours, containing phenolic antioxidants 4.67 mgGAE/g, vitamin C 75.8 mg/100g, dietary fiber 1.28%, and soluble protein 33%. Based on its nutritional content, CowpeaS-Milk is useful for people with Diabetes Mellitus.