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Ingredient

Half-and-half

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What is it?

A homogenized blend of milk and cream, it contains between 10.5% and 18% milkfat (compared to heavy cream, which has at least 36%).

Though fine added to coffee and used to make hot cocoa, it won’t whip into nice peaks. Though you can add it to a sauce for a slightly creamy texture, don’t try to reduce it—its higher protein content can cause it to coagulate.

Don’t have it?

Try light cream or milk instead.

How to prep:

Add at the end of cooking for a slightly creamy texture.

How to store:

Keep half-and-half refrigerated.

Cross Reference

heavy cream

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