The development of non-communicable diseases (NCDs) is conditioned by multiple factors; among these factors are dietary practices and lifestyles, which are essential for the prevention and/or treatment of these diseases. Plant species such as guayusa have attracted the attention of the scientific community because, in addition to being located in the Amazon region, they contain compounds such as polyphenols, caffeine, triterpenes, and chlorogenic acids, which confer beneficial effects on health and the treatment of NCDs, thus reinforcing the use of plant species and protecting the sovereignty and food security of the main consumers, such as indigenous communities. The objective of this research was to develop a hot drink with antioxidant potential from the aqueous extract of guayusa; to this end, a bromatological characterisation was performed, followed by the design and formulation of the drink, in order to evaluate its sensory acceptability and antioxidant activity. For the formulation, a block model consisting of four factors corresponding to the extraction method, two particle sizes, and three concentrations, which contributed to the study response variable (extraction of 2.5–16.9%), was taken into account. The extraction yields obtained allowed for the development of acceptability tests, carried out through the implementation of a hedonic scale that demonstrated significant differences (p<0.05) in the sensory attributes of flavour, aroma, and body, which were evaluated between the two techniques. Additionally, in the paired test, there was a greater preference for the drink made using the percolation method at 5.3% w / v. At the same time, it was evident that antioxidant activity does not present a significant difference with the extraction methods used. In this way, it is possible to design and obtain a hot drink with antioxidant potential per portion of consumption, with the inclusion of guayusa.