Eggnog: After adding egg yolks, does chill time make a difference, before having added the egg whites? I am following Alton Brown's Eggnog Recipie (following the procedure for cooked eggnog).

Currently the bowl has Egg Yolk, Sugar, (non-pasturized) Milk &amp; Cream, Bourbon, &amp; 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.
The real issue, I think, is that you want to add the egg whites immediately before service, as they will begin deflating once they are whipped and mixed in.

So instead of holding the mix a certain period of time, instead you hold the mix until prior to service, and then fold in the whites, which should be freshly whipped.