Out of Half-and-half, one case

Can you substitute evaporated milk for half-and-half?

4 options, ranked, with the exact amount

Use thisBest of 4 options

Use Evaporated milk

1 cup for every cup of half-and-half

Yes: use 1 cup of evaporated milk, straight from the can and undiluted, for each cup of half-and-half. It is a little lower in fat, so the result is slightly less rich, and it has a faint cooked, caramel taste and a tan color. It holds up to heat well, which makes it a good choice in soups and sauces. Do not use sweetened condensed milk, which is a different product.

Verdict —: Tweak it
The tweak —: Shake the can and use it undiluted. Adding water turns it back into regular milk.
Best for —: cream soups and chowders
Pantry —: Likely in your cupboard

One casethe full half and half card

Every option, one card

Ranked

Half-and-half substitutes compared
#	Substitute	Instead of 1 cup half-and-half	Verdict
1	Evaporated milkcream soups and chowders	1 cupTweak it	Tweak it
2	Fat-free or low-fat evaporated milksoups and casseroles	1 cupYou'll taste it	You'll taste it
3	Whole milk + heavy creampanna cotta and ice cream	¾ cup whole milk + ¼ cup heavy creamWorks	Works
4	Whole milk + butterbaking	7/8 cup whole milk + 1 tbsp melted butterTweak it	Tweak it
Not a swap	Sweetened condensed milk	not a swapNot for this	Not for this

What changesWhat changes, option by option4 options

Evaporated milk

slightly cooked and caramel-like; a shade darker

Whole milk with about 60% of its water cooked off, then canned. It has the body of half-and-half with somewhat less fat, and the canning gives it a cooked-milk flavor.

Best for: cream soups and chowders, mac and cheese and cream sauces, quiche, custard pies and baking, coffee and tea
Prep: Shake the can and use it undiluted. Adding water turns it back into regular milk.
Contains: dairy
Where it fails: Dishes where the clean taste of fresh cream is the point, such as panna cotta, vanilla ice cream or a delicate white sauce. The cooked note comes through.

A 12 oz can holds 1 ½ cups. A 5 oz can holds a little under 2/3 cup.

Fat-free or low-fat evaporated milk

thinner on the tongue, with the same cooked note

The same canned milk made from skim or 2% milk. It keeps the body and the heat stability but has little or none of the fat.

Best for: soups and casseroles, mashed potatoes, coffee
Prep: Use undiluted. In a sauce, stir in 1 tbsp butter per cup if you want some of the richness back.
Contains: dairy
Where it fails: Ice cream, custards and rich sauces, which rely on the fat for texture.

Whole milk + heavy cream

the same as half-and-half

This is half-and-half made at home: the mix lands at about 11% fat with a fresh dairy taste. Use it when the cooked flavor of canned milk would show.

Best for: panna cotta and ice cream, coffee, any recipe, with no changes
Contains: dairy
Where it fails: Nowhere, if you have both on hand.

Whole milk + butter

close to half-and-half, slightly buttery

Milk with the missing fat added back as butter. It works where the liquid gets cooked or baked into something.

Best for: baking, mashed potatoes, cooked sauces and casseroles
Prep: Melt the butter, let it cool slightly and whisk it into the milk just before using.
Contains: dairy
Where it fails: Cold uses: the butter firms up and separates in the fridge.

Sweetened condensed milk

It sits next to evaporated milk on the shelf, but it is thick, syrupy and close to half sugar by weight.

Best for: nothing in place of half-and-half
Where it fails: It makes soups and sauces sweet and sticky and throws off the sugar in any baking recipe. Check the label before you open the can.

Tips for substituting half-and-half

5 tips

Swap it cup for cup and do not add water. Undiluted evaporated milk is what sits closest to half-and-half.
In soup, stir it in near the end and heat gently. It resists curdling better than fresh milk, but a hard boil with tomatoes, wine or lemon can still split it.
In coffee, start with a little less than your usual pour. The flavor is stronger than half-and-half.
For quiche and custard pies, use it cup for cup. The custard sets normally and tastes slightly more caramel.
Pour leftover evaporated milk out of the can into a covered jar. It keeps about 5 days in the fridge.

Questions

5 questions

Do I dilute evaporated milk to replace half-and-half?

No. Use it straight from the can, 1 cup for 1 cup. Mixing it with an equal amount of water turns it back into regular milk, which is much thinner than half-and-half.

Can I substitute evaporated milk for half-and-half in soup?

Yes, cup for cup. It is one of the better swaps for soup because it tolerates heat well. Add it toward the end, keep the pot below a hard boil, and expect a slightly darker color and a faint cooked-milk taste.

Can I use evaporated milk in place of half-and-half in coffee?

Yes. It is creamy enough and will not thin the coffee. The taste is a little cooked and caramel-like, which some people prefer and some do not, so start with a smaller amount.

How much evaporated milk replaces ½ cup of half-and-half?

Use ½ cup. The swap is equal at any measure: ¼ cup for ¼ cup, 2 tablespoons for 2 tablespoons. One 5 oz can holds a little under 2/3 cup, enough for a recipe that calls for ½ cup.

Is evaporated milk the same as sweetened condensed milk?

No. Evaporated milk is unsweetened milk with some water removed. Sweetened condensed milk has a large amount of sugar added and is thick like syrup. Only evaporated milk can replace half-and-half.