11 Using Evaporated Milk in Place of Regular Milk

Can you substitute evaporated milk for regular milk in recipes? This pantry staple offers a rich, creamy alternative that many home cooks overlook when their fridge runs empty.

The concentrated nature of this shelf-stable product means simply adding water creates a suitable stand-in for fresh milk in most cooking applications.

Unlike regular milk, the evaporation process removes about 60% of water content, resulting in a slightly caramelized flavor and thicker consistency that actually improves certain dishes.

Some bakers prefer this substitution because it adds extra richness to custards, pies, and creamy sauces without requiring heavy cream.

Professional chefs often keep cans on hand specifically for those moments when unexpected guests arrive or recipes need a quick enhancement.

The versatility of this milk alternative might surprise you as we dive deeper into exactly how to use it effectively in different cooking scenarios.

What Is Evaporated Milk and How Is It Made?

Evaporated milk is a thick, creamy canned milk used in both sweet and savory recipes to add richness and smoothness, made by removing about 60% of the water from fresh milk.

• How It’s Made: Fresh cow’s milk is gently heated to evaporate much of its water content, then homogenized for an even texture, canned, and sterilized to make it shelf-stable.
• Creamy Texture: Evaporated milk is thicker and silkier than regular milk, so it brings a special richness to sauces, soups, mashed potatoes, and desserts.
• Shelf-Stable: Because it’s cooked and canned, evaporated milk lasts for months without refrigeration, making it handy for pantry storage.
• Versatile in Recipes: It can be used as a substitute for cream, half-and-half, or regular milk by simply mixing with water, or used straight from the can for extra creaminess.
• Not Sweetened: Unlike sweetened condensed milk, evaporated milk has no added sugar, so you control the flavor in both sweet and savory dishes.

When to Choose a Substitute: Dietary & Availability Reasons

Sometimes it’s best to choose a substitute for an ingredient like evaporated milk, especially if you have dietary needs or just can’t find it at the store.

• Lactose Intolerance or Dairy Allergies: Non-dairy milks such as soy, almond, oat, or coconut milk (reduced to thicken) can stand in for evaporated milk in recipes, making them safe and comfortable for those avoiding dairy.
• Vegan and Plant-Based Diets: Using plant-based milks is a simple way to keep recipes vegan without losing the creamy texture evaporated milk provides.
• Low-Fat or Lower Calorie Needs: Skim milk or low-fat non-dairy options can replace evaporated milk for lighter dishes, especially if you’re watching calories or fat content.
• Special Flavors or Cooking Styles: Sometimes, coconut or nut-based milk substitutes actually add extra flavor or better match the style of a dish, such as Thai curries or Caribbean desserts.
• Short on Ingredients: If you run out of evaporated milk, mixing regular milk with a little extra simmering to reduce its water content is a quick DIY fix.
• Allergies Beyond Dairy: Those allergic to nuts or soy may look for rice or hemp milk as a safe and simple alternative.

Dairy-Based Substitutes of Evaporated Milk for Milk

Evaporated milk may be missing for a dairy-based need, but another option can blend in without issue and keep your progress steady. By making this change, you avoid delays in completing the dish.

Milk

Evaporated milk is a useful replacement for regular milk, packing more nutritional value with 338 calories, 25 grams of carbs, 19 grams of fat, and 17 grams of protein per cup.

This concentrated version also delivers an impressive 66 percent of your daily calcium needs, significantly more than regular milk's 28 percent.

Since regular milk contains additional water, it appears thinner and tastes less sweet than its evaporated counterpart.

For cooking sauces with regular milk instead of evaporated milk, you might need to add flour or cornflour as a thickening agent.

Cream

Substituting cream for milk dramatically enhances the richness and texture of many dishes, making it a perfect swap in sauces, soups, and baked goods at a simple 1:1 ratio.

The higher fat content in cream creates that luxurious mouthfeel we all love, though it does come with significantly more calories - a single cup packs 821 calories and 88 grams of fat compared to evaporated milk.

For anyone looking to add calories to their diet, cream offers an easy and delicious solution through its velvety consistency and indulgent flavor profile.

Half & Half

Half & half can substitute for evaporated milk when replacing regular milk in recipes like sauces, soups, or baked goods.

It has a higher fat content (10-12%) than evaporated milk (6-8%), giving it a similarly rich texture.

Unlike regular milk, half & half offers a creamy consistency that closely matches evaporated milk’s body.

You can use it in a 1:1 ratio without adjusting other ingredients.

Its neutral flavor works well in both sweet and savory dishes.

However, it won’t replicate the slightly caramelized taste of evaporated milk.

Avoid using it in recipes that require extended simmering or where lower fat content is important.

Non-Dairy Replacement of Evaporated Milk for Milk

Evaporated milk being unavailable for a non-dairy recipe is easy to handle, as another choice can be mixed in right away. This ensures your preparation continues just as smoothly as it began.

Soy Milk

Soy milk, first used in China over 2,000 years ago, offers the closest nutritional profile to dairy milk with similar calories, protein content, and digestibility.

Though it has less fat and a thinner consistency, simmering soy milk to reduce its water content helps mimic evaporated milk’s thickness.

Its neutral, slightly nutty flavor works well in both sweet and savory dishes.

Use reduced soy milk in a 1:1 ratio to replace evaporated milk.

It performs best in baked goods, sauces, and soups where dairy flavor isn't essential.

Choose unsweetened, unflavored soy milk for the most versatile results.

While it lacks the creaminess of dairy, it’s a solid plant-based alternative.

Rice Milk

Rice milk is a popular dairy alternative for those with lactose intolerance or allergies to cow's milk and soy.

The process involves soaking rice and grinding it with water to create a milk-like liquid that works well in many recipes.

In desserts and baking, its naturally sweet flavor shines through, making it an excellent choice for these applications.

When heated to reduce water content, rice milk can substitute for evaporated milk, though the result tends to be thinner unless cornstarch or another thickener is added.

Nut Milk

Nut milks like almond, cashew, and hazelnut offer excellent substitutes for dairy, made simply by grinding nuts with water and filtering the mixture.

These alternatives contain significantly fewer calories than evaporated milk, with almond milk providing just 39 calories per cup compared to conventional milk's much higher count.

Calcium, vitamin D, and vitamin E are present in almond milk, though it offers slightly less calcium than evaporated milk.

Oat Milk

Oat milk, a popular dairy alternative, is created from a simple blend of oats and water, available both in stores and as a homemade option.

Unlike many plant-based milks, it provides valuable dietary fiber (2 grams per cup) and contains beta-glucans that support better digestion, stabilized blood sugar, and reduced cholesterol levels.

Each cup delivers 125 calories with a balanced nutritional profile of carbohydrates, fats, and proteins, plus it offers 30% of your daily calcium needs when fortified with additional nutrients like iron and vitamin D.

Flax Milk

Flax milk can substitute for evaporated milk in vegan or dairy-free recipes, though with some limitations.

It's naturally low in fat and protein, so it lacks the richness of evaporated milk.

To improve thickness, simmer flax milk to reduce its volume before using.

Use the reduced flax milk in a 1:1 ratio in recipes like smoothies, baked goods, or sauces.

Choose unsweetened, unflavored varieties to avoid altering taste.

Its mild, slightly earthy flavor blends well in most dishes.

However, it’s not ideal for recipes requiring creamy texture or high fat content.

Hemp Milk

Hemp milk can be used as a substitute for evaporated milk in dairy-free or vegan cooking.

It has a slightly higher fat content than many plant-based milks, giving it a creamier texture.

To match evaporated milk’s consistency, simmer hemp milk to reduce it before using.

Use the reduced version in a 1:1 ratio for soups, sauces, or baking.

Its nutty, earthy flavor pairs well with both sweet and savory dishes.

Choose unsweetened hemp milk to avoid unwanted sweetness.

While it won’t fully match the richness of evaporated milk, it offers a nutritious, plant-based alternative.

Quinoa Milk

Quinoa milk has emerged as an exciting dairy-free alternative that anyone can make by soaking or cooking quinoa and blending it with water.

One cup of commercial quinoa milk contains just 67 calories with 12 grams of carbohydrates, making it lower in calories, fats, and protein than traditional evaporated milk.

People who regularly consume plant-based milks typically find its taste more appealing than those accustomed to dairy products.

The naturally thicker consistency of quinoa milk allows for direct substitution in many recipes without additional reduction or thickening steps.

Home brewers can easily adjust the thickness by simply changing the ratio of quinoa to water during preparation.

Coconut Milk

Coconut milk is a fantastic substitute for evaporated milk with its rich flavor and thick consistency, requiring no reduction and working perfectly at a 1:1 ratio in recipes.

This dairy-free alternative shines in Southeast Asian, South American, and Caribbean cuisines where its distinctive taste enhances both sweet and savory dishes.

Nutritionally, coconut milk packs an impressive punch with essential minerals like iron, potassium, magnesium, manganese, and zinc, plus lauric acid that supports brain development, immunity, and blood vessel health.

The vitamin E content acts as a powerful antioxidant for skin health, making this substitute beneficial beyond just its culinary uses.

Homemade Evaporated Milk: Step-by-Step Guide

Making homemade evaporated milk is simple and lets you control the quality and freshness, perfect for when you run out or want a cleaner ingredient list.

• Pour 4 cups of regular milk (whole or 2%) into a heavy-bottomed saucepan for best results.
• Heat over medium-low, stirring often to prevent scorching, and bring to a gentle simmer.
• Let the milk simmer uncovered, stirring occasionally, until it reduces by about half, this usually takes 25 to 30 minutes.
• Watch for thickening and a creamy color, but don’t let it boil hard or it may curdle or scorch on the bottom.
• Remove from heat, strain through a fine sieve to catch any milk solids, and let cool before using in recipes.
• Store homemade evaporated milk in a clean, covered jar in the fridge for up to one week.

This easy method gives you smooth, creamy evaporated milk to use in baking, sauces, or coffee, all with ingredients you can trust.

Adjusting Recipe Consistency With Evaporated Milk Alternatives

Evaporated milk alternatives can change the thickness or creaminess of your dishes, but a few easy tweaks will help you keep your recipes just right.

• Thinning Thick Alternatives: If your substitute (like coconut cream or condensed oat milk) is thicker than evaporated milk, simply stir in a splash of water or regular milk until you reach the desired consistency.
• Thickening Thin Substitutes: For watery options like some plant-based milks, simmer the milk on the stove to reduce excess water, or whisk in a spoonful of cornstarch, flour, or blended silken tofu for extra body.
• Adjust for Sweetness: Some alternatives may taste sweeter (especially condensed or flavored varieties), so taste your dish and reduce added sugar if needed.
• Watch the Fat Content: Lower-fat substitutes can make sauces or soups less creamy. Add a drizzle of oil, a bit of nut butter, or a dash of cream if you want a richer texture.
• Blend for Smoothness: If your milk substitute separates or feels grainy, give it a quick blend with an immersion blender or whisk for a smoother, silkier result.
• Balance Flavors: Non-dairy alternatives sometimes have a stronger taste, so add a pinch of salt or splash of vanilla to mellow the flavors and keep your dish balanced.