New Mexican Hot Chocolate Stout

FOR FIVE GALLON BATCH (2.5 gallon batch sizes in parentheses)

Boil
(2) 4 cinnamon sticks at 10 min
(4 Tbsp) roasted Hatch peppers at 10 min
(2) 4 oz cocoa powder at 0 min

Primary
1 vial of ClarityFerm

Secondary
(.5) vanilla bean
(2) 3 cinnamon sticks
(2 handfuls) 7 oz cacao nibs
(2 tbsp) 4 Hatch peppers

Making a New Mexican version of a killer beer style. How's it New Mexican? I'm using Hatch chiles instead of seranno peppers. Also, because I'm a gringa, am halving the pepper content--I can't take the heat.

Made gluten-free/gluten-removed for the Wife.

Tasting notes, pre-carb (1/10/2015):

• Started off with a lot of coffee taste (maybe too much roasted barley?)
  
• Not too sweet
  
• Barely taste any heat from peppers, but it's got a great peppery aroma (and a vanilla & chocolate aroma, too). Get a bit of lingering heat on the lips.
  
• Had no problem with "chalkiness" due to cocoa powder (something reported by the original recipe's creator)
  
  From the original recipe: "My inspiration for this idea is a Mexican hot chocolate. Sweet chocolate and cinnamon taste with a hint of spiciness from the cayenne. I used bakers chocolate melted in a cup of water in this batch because the first one tasted a bit chalky when i used cocoa powder. i also used Zimbabwe Bird peppers not Seranno but they are close on the Scoville scale."
  
  h/t to "brew pastor" on Brew Toad https://www.brewtoad.com/recipes/mexican-stout