Half-and-half

Half-and-half is a dairy blend of equal parts whole milk and light cream. It pours smooth and pale, leaving a silky sheen in coffee and sauces; with about 10-12% milkfat, it enriches without the heaviness of cream and does not whip. Common uses include coffee, creamy soups, custards, and pan sauces, and it is sold mostly ultra-pasteurized in cartons.\n\nThe blend emerged in the United States as a standardized dairy product in the mid-20th century and spread through diners and coffee service. Producers combine pasteurized milk and cream to a target fat level, then homogenize and often ultra-pasteurize; it is now widely available across North America.