-cup half-and-half
Half-and-half provides a moderate source of calcium and vitamin A, with approximately 10–12% fat content offering a balance between nutrient density and lighter dairy options. Each cup contains roughly 315 calories and significant saturated fat, making it calorie-dense but less so than heavy cream.
About
Half-and-half is a dairy product consisting of equal parts whole milk and heavy cream, resulting in a product with approximately 10–12% butterfat content. Originating in the United States in the early 20th century, it is homogenized to create a uniform, stable emulsion. The name derives from its composition—literally "half" milk and "half" cream. Unlike pure cream, half-and-half is thinner and pours easily; unlike milk, it provides richer flavor and mouthfeel due to its elevated fat content. It is less rich than heavy cream but more substantial than whole milk, occupying the middle ground in the dairy fat spectrum.
Culinary Uses
Half-and-half is primarily used as a lightening and enriching agent in beverages and sauces. It is the standard addition to brewed coffee and tea, providing creaminess without the heaviness of full cream. In cooking, it is employed in cream sauces, soups, and custard-based desserts where a moderate fat content is desired. It can be whipped but will not achieve the same volume or stability as heavy cream. Half-and-half also serves as a component in cream-based dressings, pasta sauces, and frozen desserts such as ice cream, though its lower fat content may require additional stabilizers or thickening agents compared to preparations made with heavier cream.