from The American Heritage® Dictionary of the English Language, 4th Edition

  • adj. Being half one thing and half another: a half-and-half mixture of linseed oil and turpentine.
  • adv. In equal portions.
  • n. A mixture of two things in equal portions, especially a mixture of equal parts of milk and cream.
  • n. Chiefly British A blend of malt liquors, especially porter and ale.

from Wiktionary, Creative Commons Attribution/Share-Alike License

  • adj. Alternative spelling of half and half.
  • adv. Alternative spelling of half and half.
  • n. Alternative spelling of half and half.

from the GNU version of the Collaborative International Dictionary of English

  • n. A mixture of two malt liquors, esp. porter and ale, in about equal parts.

from The Century Dictionary and Cyclopedia

  • n. A mixture of malt liquors; in England, especially, a mixture of porter and ale; in some parts of the United States, old and new ale mixed.

from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.

  • adj. in equal parts
  • adv. in equal parts
  • n. half milk and half light cream; contains 10% to 18% butterfat


Sorry, no etymologies found.


  • The two were known as half-and-half of the cold-blooded Gamboas.

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  • Often referred to as a moitié-moitié , or half-and-half, it mixes Gruyère and Vacherin cheeses not necessarily in a 50-50 proportion with white wine and garlic.

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  • Nearly half-and-half, or more, if you consider that "Avatar" was one of the favorites.

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  • Other than crema para batir, I haven't seen either heavy cream, light cream, or half-and-half in the supermarkets here in Mexico.


  • Coffee would come spiked with hemoglobin, not half-and-half.

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  • There is nothing more frustrating than sitting down to a bowl of fruit while your significant other slathers butter on a slice of bacon and asks you to pass the half-and-half.

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  • On the negative side of the scoreboard, freezing can cause curdling or separating in certain foods that are heavy on these ingredients: milk, half-and-half, cream, sour cream, cream cheese, cottage cheese, buttermilk, yogurt, and sauces and fillings made with those ingredients; cheese sauces; custards; mayonnaise; and gravies thickened with flour.

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  • It's easy, too – the secret being in the occasional stir that helps separate the grains, and the half-and-half mix of milk and cream.

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  • If we can probable lay your hands upon a little tangible cornbread, make use of which about half-and-half.

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  • For the pastry cream: Heat the whole milk and crème fraiche or half-and-half, 6 tablespoons sugar, salt and vanilla bean powder in medium heavy-bottomed saucepan over medium heat until simmering, stirring occasionally to dissolve sugar.

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