I am following Alton Brown's Eggnog Recipie (following the procedure for cooked eggnog).
Currently the bowl has Egg Yolk, Sugar, (non-pasturized) Milk & Cream, Bourbon, & cinnamon, allspice.
I am now about to chill the eggnog before adding whipped egg whites, and then it will be ready to serve.
What kind of difference in the finished product could arise by varying this initial chill time? I could wait anywhere from 1 hour to 1 day before adding the egg whites.