Type what you have

Ingredients

• ✓ evaporated milk
• sugar
• brown sugar

Instructions

1. 1 Combine evaporated milk, sugar, and brown sugar in a saucepan over medium-low heat and whisk together. Heat to a simmer and cook until thick, 15 to 20 minutes.

By nanny129

Ingredients

• ✓ evaporated milk
• sucralose sweetener
• vanilla extract

Instructions

1. 1 Combine evaporated milk, sweetener, and vanilla extract in a small saucepan; bring to a boil, stirring constantly, to allow alcohol in extract to cook off, 1 to 2 minutes. Remove from heat; cool before using or place in an airtight container and refrigerate.

By itsallrelevant

Ingredients

• ✓ evaporated milk
• white sugar
• root beer

Instructions

1. 1 Combine sugar and evaporated milk in a small saucepan over medium heat; bring to a boil, stirring constantly, until mixture thickens, about 12 minutes. Remove saucepan from heat and slowly stir root beer into milk mixture until fully incorporated. Pour root beer mixture into 24 ice pop molds; freeze until solid, 8 hours to overnight.

By higgie2006

Ingredients

• ✓ evaporated milk
• chocolate drink mix
• sugar
• sweetened condensed milk

Instructions

1. 1 In a 16 ounce glass, combine chocolate drink mix, sugar, sweetened condensed milk, and evaporated milk. Add water to fill the glass.
2. 2 Place in microwave and cook on High for 1 1/2 to 2 minutes. Stir and serve.

By Brad G Reynolds

Ingredients

• ✓ evaporated milk
• milk
• sucralose sweetener
• nutmeg
• egg yolk
• vanilla extract
• dark rum

Instructions

1. 1 Whisk together the nonfat milk, evaporated milk, sucralose sweetener, nutmeg, and egg yolks in a heavy saucepan. Warm over very low heat, stirring constantly, until the mixture reaches 160 degrees F (70 degrees C), about 10 minutes. Pour the eggnog through a strainer. Stir in vanilla extract. Refrigerate until chilled, about 2 hours.
2. 2 Just before serving, stir in dark rum, if using.

By BTSYLYNN

Ingredients

• ✓ evaporated milk
• irish whiskey
• milk chocolate
• sweetened condensed milk
• heavy cream
• instant coffee granules

Instructions

1. 1 Pour a small amount of whiskey into a large bowl. In the top of a double boiler, melt chocolate, stirring constantly until smooth. Mix melted chocolate with whiskey in the bowl. Gradually stir in sweetened condensed milk and evaporated milk. Stir in cream, instant coffee granules, and remaining whiskey.
2. 2 Pour mixture into three 750-milliliter bottles, seal, and store in the refrigerator. Best if kept at least 1 month before use. To serve: shake the bottle well; serve in small glasses over crushed ice.

By cheap chef

Ingredients

• ✓ evaporated milk
• papaya
• white sugar
• vanilla extract
• cinnamon
• ice cube

Instructions

1. 1 Blend milk, papaya, sugar, vanilla extract, and cinnamon together in a blender until smooth; add ice and blend until slushy.

By Mommy1b2g

Ingredients

• ✓ evaporated milk
• long grain white rice
• water
• white sugar
• cinnamon
• vanilla extract

Instructions

1. 1 Place the rice in a bowl with enough water to cover it and let it soak overnight.
2. 2 Strain the rice and discard the water. Stir the cold water and evaporated milk together. Place the drained rice into a blender along with half of the diluted milk. Blend until the rice is finely ground, about 30 seconds. Add the sugar, cinnamon, and vanilla; blend well. Pour in the remaining diluted milk; blend.
3. 3 Line a strainer with two layers of cheesecloth. Place the strainer over another bowl to catch the liquid. Strain the rice milk through the cheesecloth, discard the solids. Repeat the process if necessary. Serve over ice.

By LatinaCook

Ingredients

• ✓ evaporated milk
• semisweet chocolate chip
• milk chocolate chip
• white sugar
• hot chocolate mix
• butter
• vanilla extract
• ice
• milk

Instructions

1. 1 Place semisweet chocolate chips, milk chocolate chips, sugar, hot chocolate mix, and butter into the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate chips start to melt, about 5 minutes.
2. 2 Stir evaporated milk slowly into the chocolate mixture until chocolate chips are halfway melted, about 3 minutes. Remove from heat; continue stirring sauce is until smooth and velvety, about 2 minutes more. Mix in vanilla extract. Let sauce cool to room temperature, at least 20 minutes.
3. 3 Place 1 cup chocolate sauce, 4 cups ice, and 1 cup milk in a blender. Cover and blend until smooth; pour into 2 individual glasses. Refrigerate the remaining sauce.

By Kimberlee Michele Kelley Grave

Ingredients

• ✓ evaporated milk
• water
• black tea leaf
• white sugar
• ice
• milk

Instructions

1. 1 Bring water to a boil in a small saucepan. Remove from heat and add black tea; let steep about 10 minutes or to desired strength.
2. 2 Strain tea into a container and discard leaves. Add sugar and evaporated milk; stir until sugar is dissolved.
3. 3 Fill 2 glasses with ice. Pour tea over ice. Top each glass with 1 1/2 teaspoon milk.

By metzstar

Ingredients

• ✓ evaporated milk
• sweetened condensed milk
• cream of coconut
• coconut milk
• rum
• cinnamon

Instructions

1. 1 Pour sweetened condensed milk, cream of coconut, coconut milk, evaporated milk, rum, and cinnamon into a large container with a lid. Shake or stir well to combine.
2. 2 Refrigerate until chilled, at least 1 hour. Shake or stir before serving.

By ims316

Ingredients

• ✓ evaporated milk
• watermelon
• water
• pineapple
• coconut
• white sugar
• lime

Instructions

1. 1 Grate watermelon with a fork from the rind into a large bowl, leaving no large chunks. Stir water, pineapple, evaporated milk, and coconut into the grated watermelon. Add sugar; stir until dissolved. Squeeze lime juice into the watermelon mixture.

By cookinwithmom

Ingredients

• ✓ evaporated milk
• egg
• lime zest
• sweetened condensed milk
• rum
• aromatic bitters
• nutmeg

Instructions

1. 1 Beat eggs and lime zest in a large bowl using an electric mixer until light and fluffy.
2. 2 Gradually pour in condensed milk while continuing to mix, and then pour in evaporated milk.
3. 3 Stir in rum and bitters and sprinkle with nutmeg. Transfer to a bottle and chill for at least 1 hour before serving.
4. 4 Serve over crushed ice.

By CRYSTAL_CLARE

Ingredients

• ✓ evaporated milk
• water
• cinnamon
• hot chocolate tablet
• water
• cornstarch
• white sugar

Instructions

1. 1 Combine 2 cups water and cinnamon in a saucepan over medium-high heat. Bring to a boil; let boil for 7 minutes. Drop in chocolate tablet and stir until dissolved, 5 to 6 minutes. Reduce heat to medium and cook for 2 minutes more.
2. 2 Combine cornstarch and cold water in a small container with a lid; shake until mixed well.
3. 3 Stir evaporated milk and sugar into the chocolate mixture in the saucepan. Add cornstarch mixture and stir well. Increase heat to a simmer and cook until slightly thickened, about 3 minutes.

By naedwards

Ingredients

• ✓ evaporated milk
• egg yolk
• cream of coconut
• sweetened condensed milk
• white rum
• water
• vanilla extract
• cinnamon
• clove

Instructions

1. 1 Combine evaporated milk and egg yolks in the top of a double boiler over simmering water. Cook over medium heat, stirring constantly, until mixture coats the back of a spoon and reaches a temperature of 160 degrees F (71 degrees C).
2. 2 Transfer mixture to a blender. Add cream of coconut, sweetened condensed milk, rum, water, vanilla, cinnamon, and cloves; blend until well combined, about 30 seconds.
3. 3 Pour into a sterilized glass bottle and refrigerate. Serve over ice, if desired.

By Brandy

Ingredients

• ✓ evaporated milk
• egg yolk
• heavy cream
• vanilla extract
• pumpkin puree
• brown sugar
• white sugar
• maple syrup
• pumpkin pie spice
• cinnamon
• salt
• milk
• brandy

Instructions

1. 1 Place egg yolks in a large bowl and beat using an electric blender until pale yellow, about 5 minutes. Add whipping cream and vanilla extract; mix until well combined.
2. 2 Combine pumpkin puree, brown sugar, white sugar, maple syrup, evaporated milk, pumpkin pie spice, cinnamon, and salt in a saucepan over medium heat. Cook and stir until sugars are dissolved, 5 to 7 minutes. Remove from heat and let cool slightly. Stir in milk and mix until well combined.
3. 3 Slowly pour pumpkin mixture into the egg mixture and stir together until well combined. Pour eggnog through a wire-mesh strainer into a container and refrigerate overnight. Pour 1 tablespoon brandy into each cup of eggnog.

By Bobbie Susan

Ingredients

• ✓ evaporated milk
• water
• masa harina
• milk
• cinnamon
• dark chocolate
• brown sugar
• vanilla extract

Instructions

1. 1 Whisk water and masa harina together in a saucepan over medium heat. Cook, stirring constantly, until mixture comes to a boil. Add milk and cinnamon. Continue stirring until thick and bubbly. Add evaporated milk, chocolate, brown sugar, and vanilla extract. Cook and stir until chocolate and sugar are just melted, about 2 minutes. Remove from heat and pour into mugs. Serve hot.

By radergirl1

Ingredients

• ✓ evaporated milk
• water
• cinnamon stick
• cinnamon
• sweetened condensed milk
• rice flour
• cinnamon
• sugar

Instructions

1. 1 Combine water and cinnamon stick in a pitcher. Set aside.
2. 2 Combine condensed milk, evaporated milk, rice flour, ground cinnamon, and sugar in a blender; blend on high speed for 1 to 2 minutes until well blended.
3. 3 Add milk mixture to pitcher of water and stir until fully incorporated. Serve over ice or chilled.

By MamaGee805

Ingredients

• ✓ evaporated milk
• orange pekoe tea
• water
• white sugar
• cardamom seed
• cinnamon
• nutmeg
• ginger

Instructions

1. 1 Cut tea bags open and empty into a small bowl; discard tea bags.
2. 2 Bring water to a boil in a saucepan; add loose tea. Boil tea until water becomes dark red, 3 to 5 minutes. Stir sugar into tea.
3. 3 Grind cardamom seeds in an electric grinder or using a mortar and pestle. Stir ground cardamom, cinnamon, nutmeg, and ginger into tea; boil until flavors are infused, about 10 minutes.
4. 4 Stir milk into tea and bring back to a boil for about 2 minutes. Pour tea through a sieve to separate out solids. Serve hot.

By Abdulkader Babader

Ingredients

• ✓ evaporated milk
• water
• white sugar
• anise seed
• egg yolk
• rum
• sweetened condensed milk
• vanilla extract

Instructions

1. 1 Bring water, sugar, and anise seeds to a boil in a saucepan; lower heat to medium-low. Simmer until thick and syrupy, about 10 more minutes. Remove from heat and pour through a strainer to separate the seeds out; set syrup aside to cool slightly.
2. 2 Beat eggs yolks in a large bowl until light yellow; add rum, condensed milk, evaporated milk, and vanilla extract. Stir in syrup mixture until mixture is smooth. Pour into decorative bottles and seal tightly. Refrigerate for at least 6 hours before drinking, the longer the better.

By celestrin

Ingredients

• ✓ evaporated milk
• cooking spray
• gelatin mold
• peach flavored jell-o mix
• water
• peach schnapps
• blue food coloring
• red food coloring
• water

Instructions

1. 1 Lightly grease a brain-shaped gelatin mold.
2. 2 Stir peach gelatin mix with 3 cups boiling water in a bowl until gelatin is dissolved. Allow to cool to room temperature, about 20 minutes. Mix in evaporated milk and peach schnapps; pour into the prepared mold. Refrigerate until set, 4 to 6 hours.
3. 3 Dip the mold in warm water to loosen; don't let water enter the top of the mold. Invert the mold onto a serving platter and lift to release the brain.
4. 4 Mix blue and red food coloring in a small bowl with 2 teaspoons water. Use a small, clean paintbrush to paint coloring into the grooves of the brain. Place the brain into the refrigerator until color sets. Serve cold.

By Marie Angel Cat

Ingredients

• ✓ evaporated milk
• water
• assam tea
• ceylon tea
• white sugar
• ginger
• cinnamon stick
• rose bud
• green cardamom
• black cardamom

Instructions

1. 1 Heat water in a small saucepan until bubbles start to form around the edges. Add tea bags. Reduce heat to a simmer.
2. 2 Lightly crush lump sugar, ginger, cinnamon, rose buds, and cardamom pods in a mortar. Stir into the pot. Simmer until the tea bags and spices have become saturated, about 3 minutes. Add evaporated milk. Stir and simmer, without boiling, until sugar has dissolved and tea reaches the desired strength, about 8 minutes for strong tea. Strain into mugs.

By Buckwheat Queen

Ingredients

• ✓ evaporated milk
• cream of coconut
• sweetened condensed milk
• rum
• water
• vanilla bean ice cream
• vanilla extract
• cinnamon stick
• clove
• cinnamon
• nutmeg

Instructions

1. 1 Place cream of coconut, condensed milk, evaporated milk, coconut rum, water, ice cream, and vanilla extract in a blender. Blend until smooth and well-combined, about 3 minutes.
2. 2 Pour coconut mixture into two 20-ounce glass bottles or jars. Add 1 cinnamon stick and 1 clove to each container; shake well. Chill coquito 8 hours to overnight.
3. 3 Shake container before pouring coquito into shot glasses or small cups. Sprinkle cinnamon or nutmeg on top before serving.

By GFern

Ingredients

• ✓ evaporated milk
• cantaloupe
• water
• sugar

Instructions

1. 1 Combine cantaloupe, water, evaporated milk, and sugar in a large pitcher, stirring until sugar dissolves; refrigerate for 10 minutes. Divide cantaloupe mixture among 20 molds; freeze until firm, about 6 hours.

By Sporadic Cookie

Ingredients

• ✓ evaporated milk
• yuca
• coconut milk
• sweetened condensed milk
• egg

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Stir yuca, coconut milk, condensed milk, evaporated milk, and eggs together in a bowl until thoroughly combined.
3. 3 Pour into a 2-quart baking dish.
4. 4 Bake in the preheated oven until set, about 1 hour. Turn the broiler on and bake until top of cake is browned, 2 to 3 minutes. Cool completely in the refrigerator before serving, about 1 hour.

By lola

Ingredients

• ✓ evaporated milk
• purple yam
• butter
• sweetened condensed milk
• vanilla extract

Instructions

1. 1 Bring a large pot of water to a boil. Cook yam in the boiling water until tender, about 30 minutes. Drain and cool until easily handled. Peel and thinly grate the flesh.
2. 2 Melt butter in a wok over medium heat. Stir in condensed milk and vanilla extract. Add grated purple yam. Reduce heat to low and cook, stirring constantly, until mixture is sticky but not dry, about 30 minutes. Pour in evaporated milk; cook and stir for 15 minutes. Remove from heat.
3. 3 Transfer yam mixture to a container and cool to room temperature, about 30 minutes. Chill before serving.

By Jasmin Monteclar

Ingredients

• ✓ evaporated milk
• ✓ evaporated milk
• active dry yeast
• bread flour
• bread improver
• sugar
• salt
• margarine
• egg
• bread crumb

Instructions

1. 1 Place the yeast, bread flour, bread improver, sugar, salt, margarine, eggs, and 1 cup of evaporated milk into a bread machine in the order recommended by the manufacturer. Select the Dough cycle, and press start.
2. 2 When the cycle has ended, remove the dough from the machine, and form into 2 inch balls. Dip each ball in the remaining evaporated milk, then in the dry bread crumbs. Place the rolls on a baking sheet crumb-side up. Cover loosely with a cloth or plastic, and let rise until doubled in size, about 30 minutes.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Bake rolls for 8 minutes, or until golden brown on the top and bottom.

By IDA316

Ingredients

• ✓ evaporated milk
• coconut
• sweetened condensed milk
• egg
• white sugar
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place chopped coconut into a large bowl; stir in evaporated milk, condensed milk, beaten eggs, sugar, and salt. Pour mixture into a round 3-quart baking dish. Place the baking dish into a large roasting pan. Fill the pan with water to about halfway up the sides of the baking dish.
3. 3 Carefully place the pan into the preheated oven; bake until a toothpick inserted into the center comes out clean, about 60 minutes. Let cool for at least 30 minutes before serving.

By lola

Ingredients

• ✓ evaporated milk
• sugar
• water
• sweetened condensed milk
• egg yolk
• vanilla extract

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine sugar and water in a medium saucepan over medium-high heat. Bring to a boil without stirring to avoid the mixture crystallizing. Continue to boil, swirling the pan occasionally, until sugar syrup begins to brown, 7 to 10 minutes. Reduce the heat to medium low and watch the color.
3. 3 Once the caramel is a deep brown, 2 to 3 minutes, immediately pour it into a 10-inch flan mold. Carefully tilt the mold to make sure the whole bottom surface is covered.
4. 4 Combine evaporated milk, condensed milk, egg yolks, and vanilla extract in a large bowl. Stir lightly to prevent bubbles or foam from forming; strain batter.
5. 5 Place a roasting pan large enough to hold the flan mold on the oven rack. Fold two 32-inch long sheets of foil lengthwise in quarters to make strips. Cross the strips and place the flan mold in the roasting pan, with the ends of the strips extending over the edges of the roasting pan. Crimp ends slightly to keep them in place.
6. 6 Slowly pour the custard mixture into the caramel-lined flan mold.
7. 7 Add enough hot water to the roasting pan to come halfway up the side of the mold. Cover the roasting pan with aluminum foil.
8. 8 Bake in the preheated oven until firm and a knife inserted near the center comes out clean, about 1 hour. Carefully remove the roasting pan from the oven. Carefully remove the flan mold from the roasting pan using the foil strips. Let cool on a wire rack, about 1 hour. Cover and chill in the refrigerator until completely cool, at least 4 hours or overnight.
9. 9 Run a paring knife around the edges of the flan. Cover the mold with a rimmed platter and carefully flip it over to release the flan from the mold for serving. Scrape any excess caramel from the mold over the flan.

By Hannah

Ingredients

• ✓ evaporated milk
• all-purpose flour
• white sugar
• baking powder
• egg
• water
• edam cheese

Instructions

1. 1 Grease small cake molds or ramekins that will fit in a steamer basket.
2. 2 Mix flour, sugar, and baking powder together in a bowl. In a separate large bowl, scramble eggs with evaporated milk and water. Fold dry mixture into eggs until evenly blended. Fill the prepared molds 2/3 of the way up with batter and top with shredded cheese.
3. 3 Fill a wok or a saucepan that will hold a steamer basket with a few inches of water. Bring water to a boil over medium-high heat. Place the molds into a steamer basket, place over boiling water, and cover.
4. 4 Steam until a toothpick inserted in the center of one of the putos comes out clean, about 30 minutes. Cool on a wire rack and serve warm or at room temperature.

By Czy S