Updated 1 August 2026 · Written by Daniel Wright
You can make an evaporated milk substitute by simmering regular milk until it reduces by about half, concentrating it just like the canned version. Alternatively, use half-and-half or light cream straight, or a mix of milk and cream. These give the rich body evaporated milk adds to sauces and bakes.
Simmer regular milk to reduce by half, or use half-and-half or light cream in equal amounts.
Evaporated Milk Substitutes
- Simmered milk: gently reduce regular milk by half to concentrate it.
- Half-and-half: use straight for a similar richness.
- Light cream: use in equal amounts, slightly richer.
- Milk plus powdered milk: whisk extra milk powder into regular milk for more body.
How to Reduce Milk
Simmer regular milk over low heat, stirring, until its volume drops by about half, then cool. This mimics evaporated milk closely. For an even richer swap, see the heavy cream substitute. Reduce milk gently in a saucepan to avoid scorching.
Frequently Asked Questions
How do I make evaporated milk?
Simmer regular milk over low heat until it reduces by about half, concentrating it. Cool it before using in your recipe.
Can I use cream instead of evaporated milk?
Yes. Half-and-half or light cream work well in equal amounts, giving a similar richness to sauces and baked goods.
