c. half & half
Half and half provides moderate amounts of fat (primarily saturated) and calcium, along with vitamin A and vitamin D (when fortified); it contains significantly fewer calories per serving than heavy cream while still offering dairy richness.
About
Half and half is a dairy product consisting of equal parts whole milk and heavy cream, resulting in a butterfat content typically between 10–18%, depending on regional standards and producer specifications. In the United States, the FDA defines half and half as containing no less than 10.5% milkfat; in Canada and some other regions, the threshold may differ slightly. The product is homogenized to ensure uniform distribution of fat globules throughout the liquid, creating a smooth, pourable consistency that is thinner than cream but richer than milk. Half and half has a mild, creamy flavor with subtle dairy notes and no pronounced sour or tangy characteristics unless cultured varieties are used.
Culinary Uses
Half and half is widely used as a coffee and tea additive, providing a richer mouthfeel and lighter alternative to heavy cream or whole milk. In cooking, it serves as a versatile ingredient in sauces, soups, and creamy dressings, where it adds richness without the density of pure cream. It is commonly employed in custards, ice cream bases, and dessert preparations. Half and half is also used in mashed potatoes, creamy pasta dishes, and bisques. Its moderate fat content makes it suitable for both hot and cold applications, though it is less stable for whipping than heavy cream.