This one might do a body good. The warm “milk,” new on Bourbon Steak’s cocktail menu, is a blend of El Dorado rum, Valrhona white chocolate and angostura. Back again, too, is the bar’s highly popular hot “buttered” rum featuring Mount Gay rum, vanilla bean, allspice and ginger. The drink has become a winter staple.

Adams Morgan coffeehouse/bar Tryst is going heavy on the hot drinks this year. The current drinks menu includes three “warmers” — Irish coffee, Lion’s Share cider and a Voo Doo Lady (chai and El Dorado dark rum) — and three different kinds of hot toddies. But the new seasonal item might be the most exotic of the warm fare. The Burnfield is a mix of Cabritos Reposado tequila, hot apple cider, caramel, burnt sugar and lemon juice served in a coupe glass.

Another hot cocktail incorporating chai, Jack Rose is offering a Chai Way to Hell to patrons. The drink has in it Knob Creek Rye, lemon, allspice liqueur, honey and black chai tea. There's also the old favorite Winter is Coming, which was on the menu last year but is now back. The beverage is mulled wine accented with spices like cardamom, cinnamon, star anise, black pepper, vanilla and clove.

Along with its regular offerings of bibimbap and kimchi, Korean eatery Mandu (multiple locations) introduced a new drink for diners this season. Called Avery’s Applejack, the hot concoction is made with Applejack, apple juice, spiced rum and jalapeno extract that gives it a subtle spiciness along with its warm temperature.

Speakeasy-style bar The Gibson is giving patrons a trio of new warm cocktails that will be available through the first week of January. Santa’s Shift Drink is a mix of brandy, rye, cider, cranberry, pomegranate, apple, cinnamon, clove and anise. Even without snow, the Dashing Through the Snow is a sweet treat of birch vodka, cocoa, creme de cacao, candy cane and marshmallows while the Baby It’s Cold Outside blends whiskey, lemon, clove, rosemary, lemon and cinnamon.

One of Derek Brown’s new Shaw watering holes, Mockingbird, dedicated to sherry and ham, is also going the warm route. The PX Buttered Rum and Wassail, first offered as occasional special drinks, are now in regular rotation. The components of the rum cocktail include Barbancourt 8-year rum, “Nectar” PX sherry, butter, spices and hot water. The Wassail, a traditional mulled cider originating in England, involves a mixture of scored apples, cream sherry and brown sugar combined with a blend of brown ale and ground spices such as cinnamon and nutmeg.

Known for its basement-level karaoke and live music, Arlington bar and restaurant Rhodeside Grill also just released a hefty new menu of cocktails to go with its extensive beer selection. Starting in January, one of the new cocktails will be a warm one riffing on a Tom and Jerry, a traditional Christmas-time drink devised by a British journalist in the 1820s and featuring egg whites, rum and eggnog as the key ingredients. Rhodeside’s version includes Cognac, Jerry batter, Lucky Charms-infused milk and topped with freshly grated nutmeg and freshly whipped cream. The Jerry batter consists of fresh eggs, cream Tatar, sugar, angostura bitters, Appleton rum, allspice, cinnamon and cloves.

In Columbia Heights a high-octane Scandinavian mulled wine is in regular supply at Room 11. The bar’s Glogg is cabernet mulled with orange peel, candied ginger, cinnamon, clove and cardamom. Room 11 also is offering a selection of hot toddies and hot punches that change weekly. Recent varieties have included the Rage Blackout Toddy (rum, varnelli punch alla fiamma, lemon twist and hot water) and the 13th & Clifton (rye, kirschwasser, leopold fernet, lemon juice, hot water and Peychaud's bitters).

Technically, Wisdom, near Potomac Avenue Metro, sells its housemade alcoholic hot cider annually in the wintertime. But owner and renowned mixologist Erik Holzherr tinkers with the ingredients each year to make the drink new again. This time around the cider recipe uses toli-salted caramel vodka as the base and becherovka herbal liqueur. The liquor is mixed with pressed apple juice and marinated with clove, cinnamon and anise.