If you’ve ever found yourself in the middle of a recipe only to realize you’re out of evaporated milk, you’re not alone. I’ve been there too, scrambling to find a substitute that won’t ruin my dish. Lucky for you, there are plenty of great alternatives.
Here are my top picks for evaporated milk substitutes, each perfect for different scenarios you might find yourself in. Let’s dive in!
10 Best evaporated milk substitutes
- Regular milk
- Coconut milk
- Heavy cream
- Skim milk
- Powdered milk
- Half and half
- Almond milk
- Sweetened condensed milk
- Greek yogurt
- Water and butter
1. Best all-around substitute: Regular milk
When you need a reliable, easy-to-find substitute for evaporated milk, regular milk is your best bet. Simply simmer 2 1/4 cups of regular milk down to 1 cup to get a consistency close to evaporated milk. This works well in most recipes, from baking to creamy soups.
Tip: Use whole milk for the best results, as it mimics the richness of evaporated milk quite well.
2. Best vegan option: Coconut milk
For my vegan friends or those avoiding dairy, coconut milk is a fantastic substitute. Its creamy texture and slightly sweet flavor make it a great replacement in both sweet and savory dishes. Just use it in a 1:1 ratio. I love using coconut milk in curries and desserts; it adds a lovely tropical twist!
3. Best for baking: Heavy cream
If you’re baking and need a substitute for evaporated milk, heavy cream is your go-to. It has a similar thickness and richness, ensuring your baked goods turn out perfectly moist and flavorful. Use it in equal amounts as evaporated milk. I find that heavy cream works wonders in pies (like pumpkin pie) and custards, giving them that perfect creamy texture.
4. Best low-fat option: Skim milk
For those watching their calorie intake, skim milk is a good alternative. Like regular milk, you’ll need to reduce it by simmering. Use 2 1/2 cups of skim milk to get 1 cup of evaporated milk substitute. While it’s not as rich, this method works well in lighter recipes like soups and sauces.
5. Best pantry staple: Powdered milk
If you have powdered milk in your pantry, you’re in luck! It’s a convenient substitute for evaporated milk. Mix 1 1/2 cups of water with 1/2 cup of powdered milk to get a cup of evaporated milk.
I always keep powdered milk on hand for emergencies; it’s a lifesaver when you’re out of fresh milk.
6. Best for coffee and tea: Half-and-half
When you need a substitute for evaporated milk in your coffee or tea, half-and-half is perfect. It’s less rich than heavy cream but still provides a creamy texture. Use it in equal amounts as you would evaporated milk. I often use half-and-half in my morning coffee for a creamy start to the day without it being too heavy.
7. Best nutty flavor: Almond milk
For a nutty twist, almond milk can be a great substitute. While it’s thinner than evaporated milk, you can thicken it by simmering to reduce the volume. Use 2 1/2 cups of almond milk to get 1 cup of a thicker consistency.
8. Best for a sweet touch: Sweetened condensed milk
In desserts, where a touch of sweetness is welcome, sweetened condensed milk can replace evaporated milk. Since it’s much sweeter, you might want to reduce the sugar in your recipe. Use it in a 1:1 ratio.
I’ve used sweetened condensed milk in fudge and pie fillings with delicious results. Just remember to adjust the sugar!
9. Best for a creamy sauce: Greek yogurt
Greek yogurt can be an excellent substitute in savory recipes like sauces and casseroles. Mix it with a bit of water to thin it out to the desired consistency. Use about 3/4 cup of Greek yogurt mixed with 1/4 cup of water to replace 1 cup of evaporated milk.
10. Best emergency fix: Water and butter
In a pinch, a mixture of water and butter can work as a last-minute substitute. Mix 3/4 cup of water with 1/4 cup of melted butter to replace 1 cup of evaporated milk. This combination mimics the fat content and consistency fairly well.
This isn’t my first choice, but it has saved me during a few late-night baking sessions!
FAQs
If you’re out of evaporated milk, you can use regular milk, coconut milk, or even heavy cream. Each option has its own benefits depending on your recipe.
The closest match to evaporated milk is regular milk that’s been simmered to reduce by about half. This process concentrates the milk, giving it a similar consistency and richness.
To make evaporated milk from regular milk, simply simmer 2 1/4 cups of milk down to 1 cup. This reduces the water content, making it thicker and richer.
For pumpkin pie, heavy cream is a fantastic substitute. It provides the same creamy texture and richness, ensuring your pie turns out deliciously smooth.
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