Substitute for Evaporated Milk: 6 Easy Kitchen Swaps
The best substitute for evaporated milk is Regular Milk (reduced) at a 2 1/4 cups milk simmered down to 1 cup ratio. It works best for pumpkin pie, soups, fudge. There are 5 other alternatives below, each with exact ratios and usage notes.
Best Substitute
Regular Milk (reduced)
2 1/4 cups milk simmered down to 1 cup
Simmer whole milk over medium-low heat for about 25 minutes, stirring often, until reduced by more than half. Cool before using.
What are the other substitutes for evaporated milk?
Half-and-Half
1 cup half-and-half per 1 cup evaporated milk
Similar richness and body. Slightly higher fat content. Works well in pies and sauces without any modification.
Heavy Cream + Water
1/2 cup heavy cream + 1/2 cup water
Mix to approximate evaporated milk's fat content and consistency. Rich but effective.
Coconut Milk (canned)
1 cup canned coconut milk per 1 cup evaporated milk
Full-fat canned coconut milk has similar thickness and richness. Adds coconut flavor that works well in some recipes.
Oat Milk (reduced)
2 cups oat milk simmered down to 1 cup
Simmer oat milk over medium-low heat for 20 minutes until thickened and reduced by half. Creamy and neutral-flavored.
Milk Powder + Water
1/3 cup milk powder + 3/4 cup warm water
Whisk until dissolved. Use double the normal powder-to-water ratio for milk to match evaporated milk's concentration.
What should you know before substituting evaporated milk?
Evaporated milk's concentrated dairy flavor and creamy body come from its reduced water content. The heating process also creates a subtle caramelized note that enriches recipes. When reconstituted with equal parts water, it becomes regular milk.
How do you substitute evaporated milk in a recipe?
Shelf-stable milk with about 60% of the water removed through heating. Unsweetened with a slightly caramelized flavor, it is used in pumpkin pie, fudge, macaroni and cheese, and creamy soups.
The best substitute for evaporated milk depends on what role it plays in your recipe. Our top recommendation is Regular Milk (reduced) (2 1/4 cups milk simmered down to 1 cup), which works well for pumpkin pie, soups, fudge.
If you need a different option, Half-and-Half (1 cup half-and-half per 1 cup evaporated milk) is another reliable choice. Similar richness and body. Slightly higher fat content. Works well in pies and sauces without any modification.
When substituting evaporated milk, consider the flavor profile, texture, and cooking method of your recipe. For vegan alternatives, look for the options marked with the vegan badge above.
Substitution ratios verified against USDA FoodData Central and FoodSafety.gov. See our testing methodology for details.
What can you use instead of evaporated milk in specific recipes?
Frequently Asked Questions
What is the difference between evaporated milk and condensed milk?
Evaporated milk is unsweetened with 60% of the water removed. Condensed milk is sweetened with added sugar and is much thicker and stickier. They are not interchangeable without adjustments.
Can I use regular milk instead of evaporated milk?
Yes, but simmer 2 1/4 cups of whole milk over medium-low heat for about 25 minutes until it reduces to 1 cup. Using regular milk without reducing it will make your recipe too thin.
What is a vegan substitute for evaporated milk?
Canned full-fat coconut milk works at a 1:1 ratio and has similar thickness. For a neutral flavor, simmer 2 cups of oat milk down to 1 cup over medium-low heat for about 20 minutes.