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.
Try light cream or milk instead.
Add at the end of cooking for a slightly creamy texture.
Keep half-and-half refrigerated.