Pour the wine, sugar, physalis cut in halves, spices, and orange slices in a pot.
Bring to a boil over medium heat and stir constantly for the ingredients to release their scent. When it boils, carefully approach a lighted match to flambé and eliminate any alcohol left in the preparation.
Remove from the heat and allow to cool. Sieve and remove solids.
Pour into individual cups and serve warm with an orange slice, 2 physalis, and a couple of Chilean guava per cup.