Abstract: The present study investigated the possibility of developing a novel drinking yoghurt incorporated with Aloe Vera juice and evaluated its sensory quality parameters. The experiment was conducted as Complete Randomized Design with four replicates. Juices of Aloe Vera was extracted using cold extraction method and drinking yoghurt prepared by incorporating pasteurized Aloe Vera juice with four levels (10%, 15%, 20% and 25%) and compared with the control (0%). Developed product was stored at 4 0C for 20 days.