Skip to content

Type what you have

Cook with

evaporated milk ×
Homemade Sweetened Condensed Milk Substitute
Drink

Homemade Sweetened Condensed Milk Substitute

4.1

Prep
5 min
Cook
15 min
Total
20 min

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

Fat-Free Vanilla Coffee Creamer
Drink American

Fat-Free Vanilla Coffee Creamer

4.8

Prep
5 min
Cook
10 min
Total
35 min

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

Root Beer Float Ice Pops
Drink

Root Beer Float Ice Pops

3.7

Prep
5 min
Cook
15 min
Total
500 min

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

Satisfying Eggnog
Drink

Satisfying Eggnog

3.4

Prep
10 min
Cook
10 min
Total
140 min

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

Irish Cream Liqueur
Drink

Irish Cream Liqueur

4.8

Prep
30 min
Cook
30 min
Total
90 min

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

Horchata de Arroz (Rice Drink)
Drink Caribbean

Horchata de Arroz (Rice Drink)

4.4

Prep
15 min
Cook
Total
735 min

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

Frozen Hot Chocolate with Evaporated Milk
Drink

Frozen Hot Chocolate with Evaporated Milk

5.0

Prep
10 min
Cook
15 min
Total
45 min

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

Thai Iced Tea (Cha Yen)
Drink Thai

Thai Iced Tea (Cha Yen)

4.4

Prep
5 min
Cook
15 min
Total
20 min

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

Ponche de Crème (Trinidad's Eggnog)
Drink Caribbean

Ponche de Crème (Trinidad's Eggnog)

4.7

Prep
15 min
Cook
Total
75 min

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

Mexican Hot Chocolate Atole Champurrado
Drink Mexican

Mexican Hot Chocolate Atole Champurrado

4.0

Prep
5 min
Cook
22 min
Total
27 min

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

Coquito
Drink Latin American

Coquito

4.8

Prep
5 min
Cook
10 min
Total
15 min

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

Pumpkin Pie Eggnog
Drink

Pumpkin Pie Eggnog

5.0

Prep
10 min
Cook
5 min
Total
495 min

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

Chocolate Atole
Drink Mexican

Chocolate Atole

4.0

Prep
5 min
Cook
10 min
Total
15 min

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

Quick and Easy Horchata
Drink Mexican

Quick and Easy Horchata

3.0

Prep
10 min
Cook
Total
10 min

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

Adeni Tea
Drink Middle Eastern

Adeni Tea

5.0

Prep
10 min
Cook
15 min
Total
25 min

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

Sweet Creme de Vie
Drink Latin American

Sweet Creme de Vie

4.7

Prep
15 min
Cook
10 min
Total
385 min

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

Pink Brain Shooter
Drink American

Pink Brain Shooter

4.8

Prep
20 min
Cook
Total
280 min

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

Karak Chai
Drink Middle Eastern

Karak Chai

Prep
5 min
Cook
15 min
Total
20 min

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

Coquito de Puerto Rico
Drink Caribbean

Coquito de Puerto Rico

5.0

Prep
10 min
Cook
Total
490 min

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

Easy Hong Kong Style Egg Tarts
Dessert Asian

Easy Hong Kong Style Egg Tarts

4.5

Prep
15 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Combine water and sugar in a saucepan and bring to a boil. Cook until sugar dissolves. Remove from heat and cool to room temperature.
  3. 3 Beat eggs in a large bowl. Add evaporated milk and continue beating until combined. Add sugar water, and mix until well combined. Place tart shells on a baking sheet. Strain custard through a sieve into a large cup with a spout. Fill tart shells.
  4. 4 Bake in the preheated oven until custard puffs slightly and is mostly firm, about 20 minutes.

By robinl

The Best Butter Mochi
Dessert Asian

The Best Butter Mochi

5.0

Prep
15 min
Cook
50 min
Total
95 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch pan.
  2. 2 Mix mochiko, sugar, baking powder, and cinnamon together in a large bowl.
  3. 3 Whisk eggs and vanilla extract together in a small bowl.
  4. 4 Mix eggs into the mochiko mixture. Pour in coconut milk and evaporated milk; mix well. Fold in melted butter until batter is smooth.
  5. 5 Pour batter into the greased pan. Tap pan on a flat work surface to settle the batter.
  6. 6 Bake in the preheated oven until top is golden brown, about 50 minutes. Let cool before slicing, about 30 minutes.

By AsianHawaiiGirl

Egg Tarts II
Dessert Asian

Egg Tarts II

4.1

Prep
40 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C.)
  2. 2 In a large bowl, mix flour and salt together. Blend in butter with a pastry cutter until mixture resemble coarse crumbs. In a small bowl, beat the egg with the cold water. Stir the egg mixture into the flour mixture to form a soft dough. Wrap with plastic and refrigerate for 30 minutes.
  3. 3 Divide dough in half. Roll each half out to 1/8 inch thickness. Using a 3.5 inch (8.5 centimeter) fluted round cookie cutter, cut out 22 rounds. Press dough into lightly greased 3 inch tart pans.
  4. 4 In a saucepan over low heat, stir water and sugar until sugar dissolves. Measure 1 cup plus 2 tablespoons of the resulting syrup and set aside to cool.
  5. 5 In a large bowl, combine eggs, evaporated milk and vanilla. Beat until smooth. Strain into reserved syrup and mix well. Pour into prepared tart shells.
  6. 6 Bake in the preheated oven for 20 minutes, or until pastry is golden brown and filling is set.

By Goh Mei Lee

Tofu and Noodle Coconut-Curry Soup
Soup Asian

Tofu and Noodle Coconut-Curry Soup

3.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Heat the oil in a skillet over medium heat, and saute the onion and garlic until tender. Stir in water, carrots, and zucchini. Season with coriander, cumin, turmeric, ginger, and curry powder. Mix in tofu, and continue cooking 10 minutes, until vegetables are tender and tofu is heated through.
  2. 2 Bring the broth to boil in a large pot, and cook the noodles about 3 minutes. Stir tofu and vegetables into the pot. Mix in evaporated milk and coconut extract. Season with salt and pepper. Continue cooking until noodles are soft.

By FLAMINGOFLUFF

Gypsy Tart
Dessert European

Gypsy Tart

4.1

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 In a large bowl, beat the evaporated milk and sugar with a whisk or electric mixer for 10 to 15 minutes, or until fluffy and mocha colored. Pour into the shortbread crust.
  3. 3 Bake for 10 minutes in the preheated oven. The Gypsy Tart will have a sticky surface, and will not set completely until left to cool. Serve chilled.

By GARRY67

Homemade Sweetened Condensed Milk
Pantry American

Homemade Sweetened Condensed Milk

4.3

Prep
5 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Pour the sugar into the milk in a saucepan. Bring to a boil over medium heat, stirring constantly. Remove from the heat and allow to cool before using.

By lauren11