What to Read Next

Coffee Recipes for Every Day of the Week

April 28, 2014

Coffee Recipes for Every Day of the Week

April 28, 2014

Hot or cold, sweetened or spiked, blended or by-the-book — we’ve got buzzworthy ways to get your coffee fix all week long.

Related:14 New, Lighter Comfort Food Ideas

Monday: Balanced Blend

Don’t try to tackle Monday on an empty stomach. Hit the ground running with this breakfast of caffeinated champions: peanut butter, banana, milk, and instant espresso powder. For a double dose of caffeine, you can swap the milk for more (cold) coffee, but we won’t be blamed for your midmorning jitters.

Peanut-Banana Espresso Smoothie

1 cup low-fat milk
1 tablespoon instant espresso powder
1/4 cup natural creamy peanut butter
1 ripe banana, cut into thirds
1 cup ice

1. Blend milk, espresso powder, peanut butter, banana, and ice.

Related:Delicious Desserts in 15 Minutes or Less

Tuesday: Rev Your Routine

Tuesday finds us firmly planted back in our morning rituals — which could mean leisurely “me time” or a down-to-the-second scramble. Either way, treat yourself to a not-so-standard brew: cappuccino for the early risers, and make-ahead cold-brew for those prone to sprinting out the door.

Stove-Top Cappuccino

Finely ground espresso
3/4 cup whole milk
Raw sugar (optional)

1. Fill bottom part of a stovetop espresso pot with water to the pressure-gauge line. Drop in filter basket. Add a heaping tablespoon of espresso for every 3 ounces of water. Screw shut. Cook over medium heat until intense boiling stops and top compartment is full, 3 to 5 minutes.

2. Pour milk into a mug, and microwave to heat through (or heat in pan on stove top).

3. Place a small (4-inch) whisk in hot milk. Holding the handle of the whisk between your palms, rapidly twirl back and forth until foam appears, about 20 seconds. Pour coffee into mug; sweeten if desired.

Related:47 Ways to Maximize Space in Your Kitchen

Wednesday: Perked-Up Nightcap

Stick to cream and sugar by day, but come evening, celebrate getting over the hump by getting under the influence. A whiskey-tinged Irish coffee will have you back in high spirits (go decaf if you’re java-sensitive).

Irish Coffee

1 cup heavy cream
1/4 cup sugar
3 cups strong hot coffee
4 ounces Irish whiskey, such as Knappogue Castle

1. Whisk cream and sugar together in a medium bowl until stiff peaks form. Divide coffee and whiskey among 4 coffee cups, then top each with 1/2 cup whipped cream. Serve immediately.

Thursday: Bring in the Big Guns

Thursday means that the workweek and our energy stores are waning. Luckily, this extra-strong Turkish coffee doesn’t mess around. Should you prefer an edible energy source, try one of our kicked-up coffee companions alongside your workaday brew.

Get the Turkish Coffee Recipe

Related:22 Chicken Dinner Recipes in Less Than 30 Minutes

Friday: Conquer the Crash (Or Don’t)

Ah, the eternal Friday debate: to go out on the town or sprawl out on the couch. No matter which option you choose, you’ll find a prime party partner in this next-level spiked mocha — or if rallying’s your goal, an espresso martini (two parts vodka, one part Kahlua, and one part cold espresso).

Spiked Jones

1/2 cup milk
1 cup heavy cream
1/4 cup whole coffee beans
2 ounces semisweet chocolate (61% Valrhona), chopped
2 tablespoons Kahlua
1 teaspoon confectioner’s sugar
1 tablespoon dark chocolate-covered coffee beans, chopped

1. In a saucepan over medium heat, combine milk, 1/2 cup cream, and whole coffee beans. Bring to a simmer, turn off heat, cover, and steep beans for 1 hour. Strain liquid and return to saucepan; discard beans. Bring the milk-and-cream mixture back to a simmer, add chocolate, and whisk until incorporated. Remove from heat; whisk in Kahlua. Whip remaining 1/2 cup cream and the confectioners’ sugar until soft peaks form. Divide the hot chocolate between two cups and garnish each portion with a dollop of whipped cream and a sprinkling of chopped chocolate-covered coffee beans.

Saturday: Keep It Sweet

Coffee and cocktails are standard brunch fare, so why not combine the two by making a big bowl of coffee-rum punch? Once the buzz wears off, then it’s time for a decadent afternoon treat: Frozen Frangelico Coffee, or for teetotalers, a frappe that would make your local coffeehouse jealous.

Creole Coffee Punch

4 cups strongly brewed coffee-chicory blend
6 tablespoons sweetened condensed milk
1/2 cup plus 2 tablespoons whole milk
1/2 cup rum-based orange liqueur, such as Rhum Clement Creole Shrubb (astorwines.com)
Ice cubes
Orange twists, for garnish

1. Combine coffee-chicory blend, milks, and liqueur, and stir to combine well. Refrigerate until well chilled, at least 1 1/2 hours. Serve over ice, garnished with orange twists.

Sunday: Shake Things Up

The cure for Sundays spent in a state of vegetative recovery? A frosty drink to go with your favorite takeout (or takeout-inspired) meal. Get your Thai on by adding a splash of sweetened condensed milk to iced coffee, or go full-stop Vietnamese with this coffee shake.

Get the Vietnamese Coffee Shake Recipe

More from Martha Stewart:
Quick, One-Pot Meal Ideas To Feed the Whole Family
Grilled Cheese Recipes for Grown-Ups

Watch for More: