<p>Diabetes, a global health challenge, is often associated with several complications which include micro- and macrovascular complications. Diabetes comorbidity with hypertension has, however, been reported to be a precursor for macrovascular complications. Shared factors such as weight gain and dietary lifestyle that promote both hypertension and diabetes could be exploited in managing this health challenge. This study therefore investigated the use of Abeere, a traditional medicinal plant with purported antidiabetic and antihypertensive properties, as a flavouring agent in a non-alcoholic brew with a view to managing this comorbidity, thereby promoting this drink as a non-pharmacological approach in the management of diabetes/hypertension comorbidity. Non-alcoholic sorghum beer (NASB) with varying ratios of hops to Abeere were brewed: HPS (hops alone), AB (Abeere alone), hops and Abeere in ratios of 1:1, 2:1, 3:1, 4:1, and 5:1 and used to treat diabetic/hypertensive Wister rats induced with high-fat diet/streptozotocin/L-NAME and their effect on fasting blood glucose (FBG), haemodynamic (systolic and diastolic), and key enzymes linked with diabetes/hypertension (α-amylase, α-glucosidase, and angiotensin converting enzyme) was investigated. Administration of the beer samples reduced elevated fasting blood glucose (FBG) and haemodynamic parameters to normal levels in the induced rats, with 1:1 AB and AB showing the highest potential. Key enzymes linked to hypertension and diabetes were significantly inhibited compared to the untreated control group, with 1:1 AB showing the most promising results. Adding Abeere to non-alcoholic brews could thus provide a healthy beverage option for managing comorbidities with minimal side effects. This study therefore underscores the potential of Abeere as a functional ingredient in managing diabetes and hypertension.</p>