Increased consumer awareness of the health advantages of plant-based foods and beverages has resulted in a preference for functional beverages over traditional sugar-laden drinks and beverages that just satisfy thirst but give little or no nutritional or health benefits. This study carried out the formulation and sensory evaluation of cocoa beverages enriched with calcium and zinc. Nutritional composition, functional properties and anti-nutritional factors were investigated using standard analytical methods of the Association of Official Analytical chemist. Data were analyzed by ANOVA and results were expressed as mean and standard deviation. The result of proximate indicates that moisture, ash, and fibre content were within the normal range. The result also shows that the blend formulated contained an appreciable amount of vitamin A and minerals elements such as K, Na, Ca, and Zn which are public health importance. The result of functional properties indicate that bulk density range from (0.763 - 0.579 g/cm3), swelling index (0.7- 0.32 ml/g), reconstitution index (3.0 – 1.1 g/ml), water absorption capacity (0.6 – 0.58 ml/g) and pH (6.78-6.63). Therefore, on the basis of this study, it can be concluded that the formulated blends serve can serve as a good sources of macro and micro nutrients to combat hidden hunger.