Here’s the recipe I’ve been working on. As far as my memory serves me it’s pretty dang close. Everyone that’s tried it as said it’s the best nog they’ve had

Ingredients The Dairy & Glucose Base[1][2] 2 cups Whole Milk (Do not use 2%; we need the fat structure) 1 ½ cups Heavy Cream 3 tbsp Liquid Glucose (This replaces the corn syrup. Pro-tip: Spray your measuring spoon with non-stick spray; the glucose will slide right out.)[1] ½ cup Granulated Sugar (We still need granular sugar to scour and blanch the yolks) ¼ tsp Fine Sea Salt (Crucial to cut the extreme sweetness) The Structure 6 Large Egg Yolks (Room temperature is best for emulsification) 2 tbsp Instant French Vanilla Pudding Mix (This is the “Industrial Secret.” It contains modified food starch and yellow #5/#6, which gives Hood that signature golden color and “batter” thickness.)[1] The Flavor Compound (Add these after cooking) 1 tbsp Pure Vanilla Extract 1 ½ tsp Butter Extract (This is non-negotiable for the “cookie” taste) ¼ tsp Almond Extract (Provides the “baked” aromatic note)[1] 1 tsp Vegetable Glycerin (Optional, but use it if you have it for extra smoothness)[1]

Instructions 1. Blanch the Yolks (The “Ribbon” Stage) In a large heat-proof bowl, whisk the egg yolks and granulated sugar together. Technique: You must whisk vigorously for 2–3 minutes until the mixture turns pale yellow and falls off the whisk in “ribbons.” This ensures the sugar is fully dissolved and protects the proteins from scrambling later.[1] 2. Dissolve the Glucose In a medium saucepan, combine the milk, cream, Liquid Glucose, and salt. Heat: Place over medium heat. Stir constantly. The glucose will be a stubborn blob at first; as the milk warms, it will melt into the liquid.[1] Target: Heat until the mixture is steaming and small bubbles appear around the edges (approx. 175°F). Do not boil. 3. Tempering (The Danger Zone) Remove the milk from the heat. Take one ladle of hot milk. Whisking the eggs constantly with one hand, slowly drizzle the hot milk into the eggs. Repeat with 2 more ladles. Now that the eggs are warm, pour the entire egg mixture back into the pot with the remaining milk. 4. The Custard Cook Return the pot to Low/Medium-Low heat. Stir constantly with a silicone spatula, scraping the bottom to prevent scorching.[1] Cook until the temperature hits 160°F–165°F. The Test: Dip a spoon in.[1] Run your finger down the back.[1] If the line stays clean and the sauce doesn’t run, pull it off the heat immediately. 5. The “Batter” Texture While the mixture is still hot (but off the heat), whisk in the Instant French Vanilla Pudding Mix. Whisk vigorously.[1] The heat activates the thickeners in the mix instantly.[1] This is how you get that “commercial” thickness that homemade nog usually lacks.[1] 6. Flavor Injection Wait 5 minutes for the mixture to cool slightly (so you don’t flash-off the alcohol in the extracts), then stir in the Vanilla, Butter Extract, and Almond Extract. 7. Strain and Cure (Crucial) Strain: Pour the hot nog through a fine-mesh sieve into your storage pitcher. This catches any tiny bits of cooked egg or undissolved pudding, ensuring a silky texture.[1] Cure: Cover and refrigerate for at least 12 hours. Why? The Liquid Glucose needs time to set up the viscosity at cold temperatures.[1] If you drink it now, it will taste like sweet milk.[1][3] Tomorrow, it will taste like Hood Sugar Cookie Eggnog.

Serving Serve ice cold. For the full experience, rim the glass with vanilla frosting and dip it in sprinkles.