Toast sliced almonds in a dry skillet over medium-high heat until lightly browned and fragrant (2-3 minutes), stirring constantly.

Be cautious while toasting the almonds as they can burn quickly.

Transfer the toasted almonds to a dish to cool.

Slice off both ends of the orange using a chef's knife.

Stand the orange on one end, holding it steady, and slice downward along the curve to remove the peel and pith, preserving as much flesh as possible.

Working over a bowl to collect juices, hold the orange and use a paring knife to detach each section of fruit from its surrounding membrane.

Let the orange sections fall into the bowl.

Drop a few orange sections into the bottom of a wineglass or champagne flute.

Drizzle with a tablespoon of mulled red wine syrup and top with a few almonds and 2-3 tablespoons of yogurt.

Repeat layering until all ingredients are used, ending with oranges, syrup, and almonds on top.

Serve immediately and enjoy.