Quick answer: to replace 1 cup of half-and-half, stir together ⅔ cup whole milk and ⅓ cup heavy cream. No cream? Whisk 2 tablespoons of melted butter into 1 cup of whole milk for cooking, or use evaporated milk or light cream one for one.
Half-and-half substitutes at a glance
| Substitute | To replace 1 cup half-and-half | Best for |
|---|---|---|
| Whole milk + heavy cream | ⅔ cup milk + ⅓ cup heavy cream | Everything, including coffee |
| Whole milk + light cream | ½ cup each | Coffee, soups, sauces |
| Light cream | 1 cup (or slightly less) | Coffee, sauces |
| Whole milk + butter | 1 cup milk + 2 tbsp melted butter | Soups, sauces, baking |
| Evaporated milk | 1 cup | Coffee, soups, pies, casseroles |
| Whole milk | 1 cup | Coffee, baking (thinner result) |
| Plant-based creamer or oat/soy milk | 1 cup | Coffee, some soups |
Why these ratios work
Half-and-half has 10.5% to under 18% milkfat. Whole milk has at least 3.25% and heavy cream at least 36%, so two parts milk to one part heavy cream lands at roughly 14%, inside the half-and-half range. One cup of whole milk with 2 tablespoons of butter comes to roughly 11%.
1. Whole milk and heavy cream
The closest match, and it works everywhere half-and-half does. Equal parts milk and cream makes a slightly richer version, close to light cream. More on cream types: heavy cream vs half-and-half.
2. Light cream
Light cream (18% to under 30% fat) is a little richer than half-and-half. Use it one for one in coffee and sauces, or thin it with a splash of milk.
3. Whole milk and butter
Whisk 2 tablespoons of melted, cooled butter into 1 cup of whole milk. It is good in soups, mashed potatoes, sauces and baking. In hot coffee the butter can float to the top, so pick another option for drinks.
4. Evaporated milk
Unsweetened evaporated milk is thick and creamy and swaps one for one in coffee, soups, casseroles and pies. It has a slightly cooked-milk flavor. Do not use sweetened condensed milk unless you want it very sweet.
5. Whole milk on its own
It works in coffee and in most baking, with a thinner, less rich result. For cream sauces, thicken it with a little cornstarch, or add butter.
6. Dairy-free substitutes
Oat or soy milk, or a plant-based creamer, works in coffee. For soups, unsweetened oat or soy milk, or a little canned coconut milk, adds body. Avoid sweetened or flavored creamers in savory dishes.
Which substitute to use
- Coffee: milk + heavy cream, light cream, evaporated milk, or homemade vanilla sweet cream.
- Soups and sauces: milk + heavy cream, milk + butter, or evaporated milk.
- Baking: whole milk + butter, or whole milk.
- Whipping: none of these whip; see whipped cream without heavy cream.
Out of heavy cream instead? See heavy cream substitutes.
Frequently asked questions
What can I use instead of half-and-half in coffee?
Mix whole milk with a little heavy cream, or use light cream, evaporated milk or a plant-based creamer. Milk and butter can leave a film of fat on hot coffee.
How do you make half-and-half at home?
Stir together about 2/3 cup whole milk and 1/3 cup heavy cream to make 1 cup. Equal parts milk and cream gives a slightly richer version.
Can I use heavy cream instead of half-and-half?
Yes. It is richer, so use less, or thin it with milk. It also holds up better in hot sauces.
Can I use milk instead of half-and-half?
Yes, in most cooked recipes and in coffee, but the result is thinner. Use whole milk, and add a little butter or cream in sauces.
