For the Glühsecco, boil 250 ml white tea with half a vanilla bean and sweeten with 2 tablespoons maple syrup. Add 2 Glühfix tea bags and let steep for a few minutes. Season with a strong shot of white rum.
Remove the Glühfix tea bags and vanilla bean and allow the punch mixture to cool.
Before serving, top with 300 ml chilled Prosecco.
Serve the Glühsecco in martini glasses.
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