If you live outside the U.S., you’ve probably noticed that evaporated milk isn’t always easy to find. But don’t worry — you can make it at home in just a few minutes or replace it with simple alternatives that work perfectly in your favorite recipes, from pumpkin pie to creamy soups and sauces.

In this post, I’ll walk you through:

• What evaporated milk actually is

• How to make your own from regular milk

• The best substitutes (including dairy-free options!)

• How each option affects flavor and texture

Let’s get started 👇

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🥣 How to Make Homemade Evaporated Milk

Making your own is simple, and you only need milk and a saucepan.

Ingredients

• 4 cups (1 liter) whole milk

Instructions

1. Pour milk into a wide, heavy-bottomed saucepan.

2. Bring to a gentle simmer over medium heat.

3. Stir occasionally to prevent burning.

4. Simmer until milk reduces to about 1½ cups (25–30 minutes).

5. Strain through a fine mesh sieve.

6. Let cool and store in a jar for up to 1 week in the fridge.

Tip: The milk should look slightly darker and feel creamy when you run a spoon through it.

🧊 Can You Freeze Evaporated Milk?

Yes! Pour leftover milk into an ice cube tray, freeze it, and transfer to a freezer bag. It keeps for 3 months.
Defrost in the fridge overnight and shake before using.

🌍 Easy Substitutes for Evaporated Milk

If you can’t make it from scratch, here are great alternatives for both sweet and savory recipes.

🥛 No Evaporated Milk? Here’s How to Make It (and the Best Substitutes!)

Other Recipes You Might Like!

1. Half Cream + Half Milk

• Ratio: ½ cup heavy cream + ½ cup regular milk = 1 cup evaporated milk

• Best for: Baking and custards

• Texture: Smooth, creamy, similar richness

2. Milk + Powdered Milk

• Ratio: 1 cup milk + 2–3 tbsp powdered milk

• Best for: Quick fix when you have powdered milk on hand

• Texture: Thick and rich once blended

3. Sweetened Condensed Milk

• Ratio: 1:1 swap, but reduce sugar in recipe by ½ cup

• Use for: Desserts only

• Note: Adds sweetness and slight caramel flavor

🥥 Dairy-Free & Vegan Options

If you’re lactose-intolerant or following a plant-based diet, these dairy-free substitutes give you creamy results — no compromise!

1. Full-Fat Coconut Milk

• Ratio: 1:1 swap

• Best for: Pumpkin pie, custards, creamy soups

• Flavor: Mild coconut note that pairs beautifully with warm spices

2. Oat Milk (Reduced)

• Ratio: 1:1

• To thicken: Simmer for 10–15 minutes before using

• Flavor: Mild and neutral — excellent in vegan recipes

3. Almond or Cashew Milk

• Ratio: 1:1

• Tip: Add 1 teaspoon cornstarch per cup for creamier texture

• Flavor: Light, nutty, and great for baking

💬 Final Thoughts

Evaporated milk may be hard to find outside the U.S., but that doesn’t mean you have to skip recipes like pumpkin pie or creamy desserts. With a saucepan and a few pantry staples, you can easily make your own or use simple substitutes, dairy or dairy-free.

So next time your recipe calls for a can of evaporated milk, remember: your kitchen can handle it just fine! 🥧✨

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If you love tips on freezing, storing, and enjoying food the smart way, you're in the right place! Don’t forget to Grab my Free Guide: 10 Foods You’re Freezing Wrong (And How to Fix It)

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