The objective of this research was to develop ready-to-brew beverage powder from Water Chestnuts flour by freeze-drying. The optimum conditions for the preparation of truffle water mixed with truffle flour at water temperatures of 30, 50 and 70°C and precipitation temperature were determined. It was found that water extracted from Water Chestnuts flour set to precipitate at 30°C has antioxidant activity and phenolic compounds content higher than 4°C with statistical significance. Then, the optimum concentration of Water Chestnuts flour was obtained by preparing 100 ml of water, Water Chestnuts flour concentrations of 0, 5, 10, 15, 20 and 25 percent mixed with 2 g of Non-dairy creamer and 1 g of sugar. It was found that the sensory score of the Water Chestnuts flour with a concentration of 15% had the highest sensory score at 4.3±1.75. Then find the optimal quantity of whey powder and maltitol. The sensory scores of whey and maltitol at 4:4 and 6:6 had the highest sensory scores of 5.5±0.11 and 5.5±0.04, respectively. And when studying the concentration of Water Chestnuts flour water and maltodextrin content suitable for freeze-drying, It was found that 2 times concentration of Water Chestnuts flour water and added with 20%  maltodextrin showed the result in the highest sensory acceptance score.