Mexican hot chocolate stout

[Brewmex41]

Trying to decide what to do for national homebrewing day. I figured I'd get down to my Hispanic roots for inspiration. It came down to either a pale ale with some lime zest aged in a tequila barrel with agave as priming sugar or Mexican hot chocolate.
But since I don't have a used tequila barrel, I figured I'd make a sweet milk stout with cinnamon and chili powder.

I'll probably stick to a basic stout recipe. Something like:
75-80% Pale 2 row
8-10% crystal
And equal parts roasted barley, flaked barley and chocolate malt.
Lactose sugar to taste.
I think I'll do 60 min bittering, maybe use up the magnum I have before it goes bad.

To get the cinnamon chocolate chili flavor, should I add cinnamon sticks and a pinch of chili powder to the boil then secondary over some cocoa nibs?

Any advise on yeast? So far I've only used US 05
Thanks and cheers!

 

[RoughandReadyRanch]

I played this game a while back with a small grain batch. Made a gallon of mexican chocolate porter. Used some trader joe's mexican chocolate in the boil and I use SA 05 and I could taste the chocolate but not so much on the pepper. Think a bit of chili would have really added to it but over all it was pretty tasty. Not so sure on the stout but what harm could it do

 

[Vigo_Carpathian]

You should add this. I was just thinking about adding it to a future stout. I used to drink this stuff in milk all the time and make Mexican hot chocolate.

 

[Brewmex41]

You should add this. I was just thinking about adding it to a future stout. I used to drink this stuff in milk all the time and make Mexican hot chocolate.

Yeah that stuff was the inspiration. I was trying to see if I could recreate the flavor without actually using any, but I could always try both ways.

 

[langdonk1]

Any updates on this?