Coffee Recipes for Every Day of the Week
Hot or cold, sweetened or spiked, blended or by-the-book — we’ve got buzzworthy ways to get your coffee fix all week long.
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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.
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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.
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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
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