Tulo

Homemade Half and Half Recipe

A small glass pitcher of homemade half and half being poured into a cup of coffee, with a measuring cup of whole milk and heavy cream in the background.
Photo by Andrew Neel on Pexels

Half and half is just whole milk and heavy cream blended in equal parts, so whisking the two together at home matches the fat content of the store-bought carton almost exactly, without needing to run to the store for a single ingredient.

Prep
5 min
Cook
0 min
Total
5 min
Servings
8

Ingredients

Servings8
  • 1/2 cup whole milk
  • 1/2 cup heavy cream

Nutrition per serving

Calories
61
Protein
1g
Carbs
1g
Fat
6g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Measure the whole milk and heavy cream into a liquid measuring cup or small jar.
  2. 2Whisk or shake vigorously for about 15 seconds, until the two liquids look fully combined with no streaks of cream remaining.
  3. 3Pour into coffee, tea, or use in any recipe that calls for half and half.
  4. 4Cover and refrigerate any unused portion, and shake or whisk again before each use since it can separate slightly on standing.

Tips & variations

  • For a richer, coffee-shop-style pour, use a 40/60 mix of heavy cream to milk instead of the standard even split.
  • Whole milk gives the closest match to store-bought half and half; using 2% milk still works but tastes noticeably thinner.
  • Scale the recipe up and keep a jar of it in the fridge for the week, it holds about as long as the milk's own expiration date allows.

Storage & reheating

Store in a covered jar or container in the refrigerator for up to 5-7 days, the same shelf life as the milk used to make it. Shake or whisk before each use, and do not freeze, since the cream and milk separate permanently once thawed and turn grainy.

Tips from the Tulo kitchen

  • Making it in the same jar it will be stored in cuts down on dishes, just shake the jar instead of whisking in a separate bowl.
  • If a recipe calls for half and half and only a splash is needed, whisking a tablespoon of cream into a tablespoon of milk avoids opening both cartons for a large batch.

FAQ

What is the ratio for making half and half at home?

Equal parts whole milk and heavy cream by volume, for example 1/2 cup of each, reproduces the roughly 10-12% milk fat of commercial half and half.

Can I use light cream instead of heavy cream?

Yes, but the mix will be thinner and closer to whole milk than true half and half; heavy cream gives the most accurate fat content and body.

Will homemade half and half whip like heavy cream?

No. Its fat content is too low to whip into stiff peaks, it will stay liquid even when beaten.

Can I make a dairy-free version?

Yes, whisk equal parts unsweetened oat milk or soy milk with full-fat coconut cream for a similar richness in coffee, though the flavor will be noticeably different.