For the Baileys Nut-Nougat Smoothie, place Baileys, milk and nut cream in a blender and blend well on high speed. Add ice and blend again and chill.
Toast the hazelnuts in a non-stick pan until golden brown, mix with the sugar and place on a plate. Beat the egg whites and pour onto a saucer. Dip the rims of the glasses in the egg white first, then press them into the hazelnut mixture. This will create a decorative crunchy rim.
Melt the fat glaze in a small bowl in a water bath. Using a long ice cream scoop, drizzle small blobs along the bottom wall of the glass and turn the glass upside down. This will create long streaks. Chill briefly to set the glaze.Pour in smoothie mixture and garnish Baileys Nut-Nougat Smoothie with a dollop of whipped cream.