Jazz pioneer Charles Mingus (1922-1979) had a secret recipe for eggnog that by all accounts was delicious, and incredibly potent. He shared the recipe with biographer Janet Coleman who published it in her book Mingus/Mingus: Two Memoirs. Here's the brew below, followed by Mingus's "Moanin'."



Charles Mingus's Egg Nog



* Separate one egg for one person. Each person gets an egg.

* Two sugars for each egg, each person.

* One shot of rum, one shot of brandy per person.

* Put all the yolks into one big pan, with some milk.

* That's where the 151 proof rum goes. Put it in gradually or it'll burn the eggs,

* OK. The whites are separate and the cream is separate.

* In another pot- depending on how many people- put in one shot of each, rum and brandy. (This is after you whip your whites and your cream.)

* Pour it over the top of the milk and yolks.

* One teaspoon of sugar. Brandy and rum.

* Actually you mix it all together.

* Yes, a lot of nutmeg. Fresh nutmeg. And stir it up.

* You don't need ice cream unless you've got people coming and you need to keep it cold. Vanilla ice cream. You can use eggnog. I use vanilla ice cream.

* Right, taste for flavor. Bourbon? I use Jamaica Rum in there. Jamaican Rums. Or I'll put rye in it. Scotch. It depends.

See, it depends on how drunk I get while I'm tasting it.