In a medium mixing bowl, combine the milk and raisins, cover the bowl with plastic wrap and set in the fridge overnight.
In the morning, strain out the raisins from the milk.
Using a blender or immersion blender, blend in the rest of the ingredients.
Note: There will be a lot of sweetness from the raisins. But once the creamer is in the coffee, you may actually need a bit more sweetness, depending on your tastes. That's where the maple syrup comes in. You can add it to your creamer or simply to your coffee. Either way. I've also found that you can actually blend the raisins into the creamer and then strain out the chunky bits. That increases the sweetness as well.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.