I've done this the last two days with cinnamon cream syrup (Pancake Pantry knockoff):
http://allrecipes.com/recipe/cinnamon-cream-syrup/ - with vanilla instead of maple extract
We had a ton of it leftover after making it for pumpkin pancakes on Sunday, so I decided to try it in my coffee. Had to add a tiny bit of extra sweetener, but when I did it tasted like a cinnamon dolce latte
DEFINITELY have to blend though. I tried just stirring it in and the fat floated on the top. Blending isn't just about getting froth; it's a completely different texture (much creamier) after blending.