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Half and Half was generally considered the lightest of all the creams, at 12% butterfat (in many parts of Canada, 10% seems to be the norm), but now there are even lighter creams at 5%.

Some people describe "Half and Half" as a mixture of half milk and half cream, but that's not always true. Sometimes it is just cream separated to the point where only 10 or 12% butterfat is left in it. However producers arrive at it, the cream is usually homogenized so that the butterfat will float suspended in the milk as opposed to rising to the top.

Half and Half is too thin to whip. It is great in coffee. Some people also use it with cereal (it's great on cooked cereals), and some also use it for pouring over fresh fruit, though most people would prefer a thicker cream for that.

Substitutes

• Half milk, half cream;
• Evaporated milk;
• 7/8 cup milk + 1 1/2 tbsp butter (when cooking);
• Some of the new lighter 5% creams, if using for coffee or cereal;
• Heavier cream, if using for sauces or pouring over fruit;
• Milk (not skimmed).

Nutrition
Per tbsp of 12% half and half: 19.5 calories, 1.7 grams of fat, .6g carbohydrate

Storage
Do not freeze. It will separate upon thawing and curdle when poured into hot coffee.

Also called:

Other entries for:

Cream
Aerosol Cream, Chantilly Cream, Clabber Cream, Clotted Cream, Coffee Cream, Crema Agria, Crème Fraîche, Double Cream, Extra Thick Double Cream, Extra Thick Single Cream, Frozen Whip Topping, Half & Half Cream, Heavy Cream, Ice Cream, Light Whipping Cream, Non-Dairy Creamer, Single Cream, Sour Cream, Whipping Cream

Other entries for:

Milk
Buttermilk, Clabbered Milk, Crème de Brebis, Evaporated Milk, Goat's Milk, Gold Top Milk, Kefir, Koumiss, Powdered Milk, Raw Milk, Whey, Yoghurt

Other entries for:

Dairy
Butterfat, Butter, Cheese, Nondairy Topping