Background and Objective: Nowadays, due to the lack of lactose and cholesterol, demand for consumption of non-dairy probiotic products is increasing. Probiotic drinks mixed with medicinal plant have great beneficial effect on human health. The main problems of non-dairy probiotic drinks are lack of nutrients for the growth of probiotics and bad taste of the product.The aim of this study was to produce a probiotic medicinal plant drink with favorable physicochemical, viability and sensory properties.Material and Methods: Probiotic drink prepared by Pussy willow and Echium amoenum extract (0.5 % w v-1, for each extract or together), Lactobacillus casei and Lactobacillus rhamnosus(108 CFU ml-1), individually and their combination. Glucose and whey powder (0.2%) were used as a source of nutrition for the probiotics, and apple juice (20 and 30%) was added to improve the taste of drink. The level of glucose was adjusted to reach the brix of 13 g100 g-1. Ascorbic acid (0.05%) was used to improve micro-aerophilic conditions. The pH, acidity, glucose and viability of probiotic bacteria as well as the sensory properties of the prepared drink were investigated during 28 days at 4o C.Results and Conclusion: Based on the results, the treatment containing L. casei, Pussy willow, Echium amoenumand 30% apple juice due to the highest probiotic viability and the treatment containingLactobacillus rhamnosus, Pussy willow, Echium amoenum and 30% apple juice because of higher total acceptance score, proper pH and acidity values were selected as the best treatments.