What Is a Substitute for Half and Half?

What's the best half and half substitute?

Mix 7/8 cup of whole milk with 1/8 cup of melted butter to replace 1 cup of half and half. Whisk well to combine. The butter provides the extra fat that pushes whole milk's 3-4 percent fat closer to half and half's 10-12 percent.

For an even simpler substitute: combine 3/4 cup of whole milk with 1/4 cup of heavy cream. The result is closer to commercial half and half in both flavor and behavior. Use in coffee, sauces, soups, and any recipe that calls for half and half.

Can you use evaporated milk?

Yes. Evaporated milk substitutes 1-to-1 for half and half in cooked applications and works particularly well in coffee. The fat content is similar (about 7.5 percent for evaporated milk vs 10-12 percent for half and half), so the result is slightly less rich.

For closer matching, use full-fat (not low-fat) evaporated milk. The flavor is slightly different (slightly more cooked-milk taste), but the function is nearly identical. For pumpkin pie and other recipes that specifically call for evaporated milk, this isn't a substitution at all since evaporated milk is the original ingredient.

What about non-dairy half and half substitutes?

For vegan or lactose-free needs: commercial dairy-free half and half (Califia Farms, Silk, and others) substitutes 1-to-1 for regular half and half. These products are formulated to match dairy half and half's behavior in coffee and cooking.

For DIY plant-based half and half: combine 3/4 cup of full-fat oat milk or soy milk with 1/4 cup of unsweetened coconut cream. The result mimics dairy half and half's fat content and works in most applications. Oat milk specifically has the closest cooking behavior to dairy milk among plant alternatives.

When does the half and half substitute fail?

For coffee where half and half's specific texture matters, the milk plus butter substitute can leave butter droplets if not whisked well or if the coffee is too hot. The whole milk plus heavy cream mix is more reliable for coffee. Commercial dairy-free creamers work well in coffee too.

For panna cotta and similar set custards where half and half's specific fat content affects setting, the substitute works but the texture may be slightly different. For ice cream made with half and half, the mix's higher fat (when using milk plus butter) actually improves the result. For most cooking applications, the substitutes work without noticeable differences.