Little attention has been devoted to employ winged bean (Psophocarpus tetragonolobus (L.) DC.) as alternative source of dietary protein due to beany flavour exposed from the processed beans. This research aimed to increase acceptability of winged-bean milk by addition of stabilizer and ginger juice. Both hot-water and steam blanching methods did not significantly affect consumer acceptability on aroma, flavour, viscosity, and overall acceptance. Evaluations for the effect of different winged beans to water ratios and stabilizer concentrations on milk stability and consumer acceptance showed that winged bean milk with 1:8 (winged beans:water) ratio and 0.01% kappa carrageenan had the lowest precipitation rate of 0.0002±0.0001 ppm/m and preferable organoleptic properties. Results of Consumer Rejection Threshold (CRT) for white, yellow, and red ginger juice concentration added into winged-bean milk were respectively 26.91%, 12.27%, and 5.57%. Formulation of 1:8 (winged beans:water) ratio, 0.01% kappa carrageenan, and 12.27% yellow ginger juice addition significantly increased acceptability of winged-bean milk. Physicochemical analysis results revealed that the resulted milk has 52.75 lightness value, viscosity of 16.18 mPa.s, pH of 6.92, total phenolic content of 0.27 mg gallic acid equivalent (GAE)/g sample, flavonoid content of 0.24 mg quercetin equivalent (QE)/g sample, antioxidant capacity of 14.53 mg vitamin C equivalent (VCE)/L sample (26.62% scavenging activity), tannin content of 0.24 mg catechin equivalent (CE)/g sample, and lethal concentration 50% (LC50) of 3630.78 ppm. The content of 10.29% total solid, 1.58% protein, and 0.88% fat made it qualified and comparable with other soy-based beverage products.