If you’re like me, coffee is as much a cornerstone of every balanced breakfast as a bowl of cereal—and the two pair perfectly like yin and yang. Seriously: just picture a yin yang, with one half being coffee with a dab of cream and the other being milk with a single Cocoa Puff.

My love affair with bitter coffee and sweet cereal is pervasive, so much so that I couldn’t resist reviewing a buzz-worthy new coffee product that brings all the whimsical childhood spirit of a breakfast cereal into the comparatively adult territory of caffeinated beverage flavor-enhancing agents: International Delight’s new Reese’s Cup Coffee Creamer.

I hope you’ll forgive me for not reviewing an overtly cereal-related product on this blog—though I promise this post will end in me pouring the stuff on cereal—but I’ve been meaning to branch my content topics into other breakfast staples, too. If you hate this idea, let me know in the comments. Or if you love this idea and want me to tackle Eggo waffles, scrambled eggs, or scrambled egg-stuffed Eggo waffles next, let me know that, too.

But while you gather your spoons and pitchforks, let’s revel in some socially acceptable liquid candy!

Truth be told, I usually drink my coffee black to savor the intricate taste notes of my snobbish hand-ground beans. But when I’m at work and the only thing available is Folgers caffeinated sawdust coffee, creamer helps get the job done—and the one-two punch of caffeine and sugar helps the morning pass in a giddily tingly daze.

So to get an adequate flavor profile for this Reese’s Coffee Creamer, I decided I’d have to sip it black first. Err, I guess I should say “sip it white,” since it’s creamer. Or maybe “sip it pale sienna,” since that’s what color this stuff really is.

Regardless of the preferred nomenclature, I made my molars sign their last will & testament and took a sip of this crude Reese’s oil. And wow, was it potent. Tasting like the distilled essence of a thousand melted Reese’s Pieces that was then mixed with chocolate syrup and a Wendy’s Frosty. Very milkshake-y, this stuff tastes predominately of vanilla cream and hyper-buttery peanut butter. I use Reese’s Pieces as a reference point, because this peanut butter cup creamer lacks the fatty, cocoa buttery goodness of a Reese’s Cup’s chocolate epidermis, instead focusing on the candied sugar shell notes of its bite-sized brethren—with a dash of generically milky chocolate that you’d find in an M&M.

Yes, I got all that from just one sip of this syrupy swill. That one taste felt like a week-long odyssey, and I swear a hallucinogenic fox was whispering me these flavor notes in the voice of Johnny Cash.

But of course, no one in their right mind or weight class is going to drink this stuff unadulterated. It’s far too pure and ethereally sweet for our puny mortal plane—I bet Zeus chugs it by the chalice-full. Instead, you have to dilute it in coffee. Unfortunately, hot coffee quite efficiently melts away all the interesting shake notes from before, leaving behind a pleasantly dense coffee intermittently ribboned with the taste of well-toasted liquid peanut butter, a sensation that is pretty artificial and not all too pleasant.

That’s why I recommend letting your coffee cool or chill before using any Reese’s Cup Coffee Creamer. Tempering the temperature  allows for the meek milk chocolate to emerge a little more, while the flavor of really roasted peanuts bubbles over the butteriness. At times it almost reaches a savory zenith of critical burnt nuttiness, so be sure you’re a fan of smoked walnuts or hazelnuts before you buy this creamer.

I knew I had to tie this review back to cereal somehow, no matter how tenuously, so I filled a bowl with Reese’s Puffs (duh) and flooded in the creamer. The resulting swamp bog of choco-peanutiness was far too rich for me to withstand more than a spoonful: imagine a bag of Reese’s pieces puréed with half a jar of Skippy, a king-sized Mr. Goodbar, some Reddi-wip, and one of those Chocolate Peanut Butter Pop-Tarts, for good measure.

Then think of something so nutty it would make that purée buy a big truck to jealously overcompensate.

This led me to an innovative idea: I drained out the remaining creamer and poured milk in. I twas fantastic, as the creamer-steeped puffs retained enough heavenly choco & PB syrup flavor to make the resulting mix taste more like Reese’s Pieces than E.T. Cereal did (probably).

So while it’s a complicated process, if you already own this International Delight Reese’s Peanut Butter Cup Coffee Creamer, I’d highly recommend splashing it in your cereal milk—or garnishin your Reese’s Puffs with creamer-infused cold brew, as ID’s Reese’s Creamer only really shines when the liquid it homogenizes with is already cold.

Otherwise you’ll end up with drinkable chestnuts so potently roasted, even Nat King Cole would call it hedonistic.

The “Bowl:” International Delight Reese’s Peanut Butter Cup Coffee Creamer

The Breakdown: Hot watery PB coffee is no fun, so take a chill pill and let your coffee chill to make this creamer worth it—though only nutheads (I mean that complementarily) will truly love it. Otherwise, it makes a strong but delightfully milkshake-esque cereal mixer.

The Bottom Line: 7 Reese’s Pieces x M&M’s crossover episodes out of 10