5 Best Evaporated Milk Substitutes to Use in Your Cooking
There's no need to make an extra run to the store.
Picture it: You've got a recipe that you're so excited to make. Say, Instant Pot mac and cheese for dinner or Ree's famous Knock You Naked Brownies to cure your sweet tooth. You scan the ingredient list, check your pantry for the necessary ingredients, and darn... no evaporated milk in sight. Hey, it happens! Evaporated milk isn't the most common pantry staple these days, but when a recipe calls for it, it's safe to assume it's necessary for a delicious end result. And rather than scrap your recipe plans if you don't have time to run to the store, try one of these evaporated milk substitutes instead!
Evaporated milk is cow's milk that has been heated until about 60% of the water evaporates, resulting in a creamier, thicker, and slightly more caramel-flavored liquid. And though it is slightly sweet, it is not the same as condensed milk and is not interchangeable with it, so don't grab that can. Instead, look to other milks and milk substitutes in your refrigerator and pantry for a better solve.
Much like heavy cream substitutes, most of the evaporated milk alternatives listed here aren't perfect swaps, but you will get pretty darn close to the end result you want. We're breaking it all down for you here, so you know exactly what to grab when you're in a pinch. Then you can continue on your merry way making pancakes, tres leches cake, and just about anything that calls for a can without making that panic run to the store.
Whole Milk
If you have time, the best alternative is making your own evaporated milk. Simply simmer whole milk in a saucepan on medium-low on the stove, stirring so it doesn't burn, until the mixture has reduced by 60% and then let it cool. You can expect that one and two-thirds cup of regular milk will yield one cup of evaporated milk, and it will take about 25 minutes to reduce down. You can use skim, 1%, or 2% varieties as well.
Half-and-Half
If you're in a pinch, the second best alternative is using half-and-half. Use it as is in a one-to-one ratio, so one cup of half and half would sub for one cup of evaporated milk. While you will miss out on the slightly caramelized flavor a bit, the creaminess is an excellent match.
Heavy Cream
You can also use heavy cream as a one-for-one swap with evaporated milk. The result will perhaps be a little extra decadent, but that's not necessarily a bad thing. If you have milk in the house, use half milk and half heavy cream, which is essentially how you make half-and-half!
Powdered Milk
If you happen to have powdered milk in your pantry, you can make an excellent alternative to evaporated milk. Simply use about 40% of the water you would normally use to reconstitute it for the same thickness and similar flavor as canned evaporated milk.
Non-Dairy Milk
You can make non-dairy evaporated milk at home by following the same process as you would with whole milk. Most non-dairy milks like almond, soy, and oat have a creamy texture to start, so they will take on a nice consistency once reduced down.
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