I always use creamer in my coffee, usually flavors like Italian Sweet Cream, Biscotti & Pumpkin Spice. Vanilla & Hazelnut will suffice in most diners. Chocolate milk, but only if in a pinch. Sometimes I'll add almond or goat milk, especially after having cereal. I've even used egg nog. But what works really well is when I'm at a Mexican place and I get to add Horchata to a coffee. Only use sugar as a last resort and I avoid half and half like the plague. The few times I have tea, it'll usually be almond milk and honey.
Go for it. Works well in coffee. Heck there's even maple tea being made out there.