Half and Half substitutes
The best substitute for half and half is whole milk + heavy cream: Equal parts whole milk and heavy cream. This is literally what half and half is. Measure by volume and stir; nothing else required.
Why it matters. Equal parts milk and cream, landing around 10 to 12 percent fat. Enough fat to enrich coffee and soups without the heaviness of cream, but not enough to whip or to survive a hard boil.
BestWhole milk + heavy cream
●●●●●Equal parts whole milk and heavy cream
Keeps the fat, liquid and texture roles.
This is literally what half and half is. Measure by volume and stir; nothing else required.
Single cream (UK)
●●●●●1:1
Keeps the fat, liquid and texture roles.
At around 18 percent fat it is a touch richer than half and half, and like half and half it splits if you boil it.
Whole milk + melted butter
●●●●○7/8 cup whole milk + 2 tbsp melted butter per 1 cup
Keeps the fat, liquid and texture roles.
Right fat content, but the butterfat is not emulsified into the milk, so it can look slightly greasy in coffee. Fine once stirred into a hot dish.
Heavy cream + water
●●●●○1/2 cup heavy cream + 1/2 cup water per 1 cup
Keeps the fat, liquid and texture roles.
Matches the fat but not the milk solids, so it tastes a little thin and less sweet than real half and half.
Evaporated milk
●●●●○1:1
Keeps the liquid and texture roles; loses fat.
Similar body from concentrated solids rather than fat, plus a faint cooked-milk taste. Perfectly good in coffee and soup, less rich in a sauce.
Full-fat coconut milk
●●●○○1:1, tinned and well shaken
Keeps the fat, liquid and texture roles.
Right richness for a soup or a chowder, but it tastes clearly of coconut and it can split in hot coffee.
Whole milk
●●●○○1:1
Keeps the liquid role; loses fat and texture.
Roughly a third of the fat, so a sauce comes out thinner and coffee tastes weak. It is also far more likely to curdle in anything acidic.
Other dairy substitutes
Measuring by weight instead? Use the kitchen converter.