Evaporated milk substitute
Out of evaporated milk? Here are 4 swaps that work, with exact amounts scaled to your recipe.
The best evaporated milk substitutes
Evaporated milk is milk with about 60% of the water cooked off, so it is creamier and slightly caramelized. The best all-round swap is reduced milk: simmer gently, stirring, about 20 to 25 minutes.
| Substitute | For 1 cup evaporated milk, use | Best for |
|---|---|---|
| Reduced milk | 2 1/4 cups milk, simmered down to 1 cup | Anything |
| Half-and-half | 1 cup half-and-half | Sauces, soups, coffee |
| Heavy cream | 1 cup heavy cream | Sauces, casseroles |
| Full-fat coconut milk | 1 cup canned coconut milk | Curries, pumpkin pie, vegan desserts |
How to choose
- Match the jobThink about what evaporated milk does in your recipe, then pick the swap listed for that kind of dish.
- Scale the amountEnter your recipe's amount in the tool above and every swap rescales automatically.
- Check the tagsGreen Healthier swaps cut calories or add protein. Vegan, dairy-free and gluten-free swaps are tagged too.
Missing something else? The full ingredient substitute finder covers 20 ingredients, and our recipe calorie calculator shows how a swap changes your recipe's nutrition.
Frequently asked questions
What can I use instead of evaporated milk?
The best substitute for 1 cup evaporated milk is reduced milk: 2.25 cups milk, simmered down to 1 cup. Simmer gently, stirring, about 20 to 25 minutes.
How do I make evaporated milk?
Gently simmer 2 1/4 cups milk, stirring, until it reduces to 1 cup, about 20 to 25 minutes.
Can I use regular milk instead of evaporated milk?
In a pinch, but the dish will be thinner and less rich. Half-and-half is a closer match.
References
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