Kitchen guide · Yado Market Blog
No can of evaporated milk in the cupboard? If you have a tin of Nido or Peak powdered milk, you're already covered. In West African and Caribbean homes, powdered milk and canned "tin milk" do the same jobs: tea, Milo, pap, oats, custard, garri and baking. Here's how they differ, the exact ratio to turn powdered milk into evaporated milk, and five other easy swaps.
Quick answer: what's the best evaporated milk substitute?
Powdered whole milk mixed at double strength: about 2/3 cup powder whisked into 1 cup warm water (normal milk uses about 1/3 cup per cup[2]). For one 12 oz can, use about 1 cup powder in 1½ cups water. No powder? Simmer 2¼ cups regular milk down to 1 cup, or swap in half-and-half or light cream cup for cup.[3]
2/3 cup
Powder per 1 cup water = evaporated
1/3 cup
Powder per 1 cup water = regular milk[2]
~60%
Of milk's water removed in evaporated[3]
1 : 1
Evaporated milk + water = regular milk
What Is Evaporated Milk?
Evaporated milk is milk that has been heated until about 60% of its water is gone, then sealed in cans and heat-treated so it keeps on the shelf.[3][1] By U.S. law it must contain at least 6.5% milkfat and 23% total milk solids, and it has vitamin D added.[1] It is not sweetened, which is the big difference from condensed milk.
Many of us grew up calling it "tin milk" or "peak milk". Peak, Carnation and Ideal are the cans you'll see in Nigerian, Ghanaian, Jamaican and Haitian kitchens, poured into tea, pap and porridge.
Powdered Milk vs. Evaporated Milk
Both are whole milk with water taken out. Powdered milk has almost all the water removed; evaporated milk has a bit more than half removed. That's why you can turn one into the other.
| Powdered milk (Nido, Peak powder) | Evaporated milk (Peak tin) | |
|---|---|---|
| What it is | Milk dried into a powder | Milk with ~60% of the water removed[3] |
| Texture | Powder; you add water | Thick, creamy liquid |
| Taste | Fresh, milky | Richer, slightly caramel (cooked) flavor |
| Unopened | Keeps a long time if dry | Keeps a long time in the can |
| After opening / mixing | Keep the tin tightly closed and dry. Mixed milk: fridge, 5 to 7 days[2] | Pour into a covered container, refrigerate and use within a few days (follow the label) |
| Best for | Drinking milk, tea, Milo, baking, making your own evaporated milk | Tea, pap/ogi, porridge, custard, sauces, pies, punch |
| Make the other one? | Yes: mix at double strength | Yes, partly: add equal water for drinking milk |
How to Make Evaporated Milk from Powdered Milk
Regular drinking milk from powder is about 1/3 cup powder per 1 cup water.[2] Evaporated milk has roughly twice the milk solids, so you simply double the powder.
- Warm 1 cup of water (warm, not boiling; it helps the powder dissolve).
- Add 2/3 cup whole milk powder, such as Nido or Peak.
- Whisk or shake in a jar until smooth with no lumps, about 30 seconds.
- Use right away, cup for cup, in place of evaporated milk.
To replace a whole can
A 12 oz can holds about 1½ cups. Whisk about 1 cup powder into 1½ cups warm water. For a richer, thicker result, add an extra spoonful of powder or a teaspoon of melted butter. Tins differ, so if your tin gives a scoop size for one cup of milk, use twice that many scoops.
Whole milk powder (Nido, Peak) gives the closest taste because evaporated milk is made from whole milk. Nonfat dry milk works too but tastes thinner.
Shop
Powdered & Evaporated Milk at Yado
Pick up at 1651 E 87th St in Chicago or order for U.S. shipping. Big tins and multi-packs cost less per cup.
Powdered milk
Nido Dry Whole Milk, 400 g or 900 g
Rich, creamy whole milk powder. 400 g or 900 g.
Shop · from $13.99
Powdered milk
Peak Full-Cream Milk Powder, 400 g–2.5 kg
Full-cream Peak powder in 3 sizes.
Shop · from $12.99
5 Other Evaporated Milk Substitutes
| Substitute | How to use it | Best for |
|---|---|---|
| Regular milk, reduced | Simmer 2¼ cups milk, stirring, until it's down to 1 cup (about 10 minutes)[3] | Anything; closest homemade match |
| Half-and-half | Use cup for cup[3] | Sauces, soups, mac and cheese, coffee |
| Light or heavy cream | Use cup for cup; richer and higher in fat[3] | Pies, custards, creamy sauces |
| Regular milk (as is) | Use cup for cup, but it's thinner; thicken sauces with a little flour or cornstarch[3] | When you're in a hurry |
| Coconut milk (canned) | Use cup for cup; thick already, adds coconut flavor[3] | Dairy-free cooking, curries, Caribbean desserts |
Don't swap in sweetened condensed milk
Condensed milk is evaporated milk with lots of sugar added. Using it instead will make savory food sweet and baked goods too sugary. If you must, cut the recipe's sugar way down.
Evaporated Milk vs. Condensed Milk
Both are concentrated canned milk. Evaporated milk is unsweetened and pourable. Sweetened condensed milk is thick, syrupy and very sweet, used for fudge, Vietnamese coffee, Jamaican punch and tres leches. You can't easily turn condensed milk back into evaporated milk, but you can make evaporated milk from powder, as above.
How to Turn Powdered or Evaporated Milk into Regular Milk
- From powdered milk: whisk 1/3 cup powder into 1 cup water. For a quart, 1⅓ cups powder into 3¾ cups water. Chill for a few hours for the best taste, and keep it in the fridge up to 5 to 7 days.[2]
- From evaporated milk: mix equal parts evaporated milk and water. One 12 oz can plus 1½ cups water gives about 3 cups of milk.
How African and Caribbean Kitchens Use Powdered and Evaporated Milk
- Tea and Milo: a spoon of Nido or a splash of Peak in every cup.
- Pap, ogi and Hausa koko: stirred in at the end with sugar. See our guides to ogi (pap, akamu) and Hausa koko.
- Soaked garri: cold water, sugar, groundnuts and a good pour of milk. Read What Is Garri?
- Caribbean porridges and punch: cornmeal, oats, hominy and peanut punch all use evaporated milk.
- Custard, cakes and chin chin: powdered milk adds richness without extra liquid.
Frequently Asked Questions
Can I use powdered milk instead of evaporated milk?
Yes. Mix it at double strength: about 2/3 cup powder per 1 cup warm water, then use it cup for cup. Regular milk from powder is about 1/3 cup per cup.[2]
What can I use if I don't have evaporated milk?
Powdered milk at double strength, regular milk simmered down to less than half, half-and-half, light cream, or coconut milk for dairy-free cooking.[3]
How much regular milk equals a can of evaporated milk?
Simmer about 2¼ cups milk to get 1 cup of evaporated milk.[3] For a 12 oz can (1½ cups), start with about 3⅓ cups milk.
Is evaporated milk the same as condensed milk?
No. Evaporated milk is unsweetened; sweetened condensed milk has a lot of sugar added and is thick and syrupy. They are not interchangeable in most recipes.
Is Nido evaporated milk?
No. Nido is powdered (dry) whole milk. You can make an evaporated milk substitute from it by mixing about 2/3 cup powder with 1 cup warm water.
Is Peak milk evaporated or powdered?
Both. Peak sells evaporated milk in cans (the classic "Peak milk") and full-cream milk powder. We stock both.
Can I use regular milk instead of evaporated milk?
Yes, cup for cup, but your dish will be thinner and less rich. Thicken sauces with a little flour or cornstarch.[3]