To overcome the residual effects and other adverse reactions associated with conventional insomnia medications, this study used a combination of medicinal and edible Chinese herbs, namely Ziziphi Spinosae Semen, Poria, Lilii Bulbus, Longan Arillus, Glycyrrhizae Radix et Rhizoma, and Lycii Fructus, as primary ingredients. The optimal formulation was determined through single-factor experiments and response surface methodology optimization. The sleep-promoting effects were comprehensively evaluated using mouse sleep tests, open field tests, and measurements of neurotransmitter levels in brain tissue.The results showed that the optimal herbal formula for the sleep promoting beverage consisted of 6?g Poria, 8?g Lilii Bulbus, 7?g Longan Arillus, 9?g Lycii Fructus, and 5?g Glycyrrhizae Radix et Rhizoma. In 50?g of this herbal decoction, the added ingredients were 0.8?g Ziziphi Spinosae Semen, 0.2?g L theanine, 2.0?g pomegranate juice, 1.0?g high fructose corn syrup, and 0.2?g γ aminobutyric acid (GABA).The beverage did not induce sleep directly in mice; however, all dosage groups showed significantly shortened sleep latency (by 3.32?min, 4.03?min, and 4.41?min, respectively) and markedly prolonged sleep duration (by 21.60?min, 38.19?min, and 43.61?min, respectively). The open field test demonstrated that the beverage reduced mouse excitability and diminished spontaneous locomotor activity. Furthermore, in the high dose group, brain levels of 5 hydroxytryptamine (5 HT) were significantly increased, while dopamine (DA) levels were significantly decreased. The level of γ aminobutyric acid (GABA) was significantly elevated in all dose groups.In conclusion, this study successfully developed a uniquely flavored composite beverage with sleep improving properties, providing a solid theoretical basis for the development of medicinal and edible resources for sleep enhancement.