To make the chili vanilla syrup, bring water, sugar, vanilla and chili powder to a boil over medium-high heat. Stir well as the mixture cooks until the sugar is dissolved.

Once the sugar is dissolved, remove from heat and let cool.

Using your Nespresso maker, make the two Jones Coffee Enigma coffee capsules in a standard espresso size pour.

To make the macchiato, add simple syrup to a tall coffee mug.

Pour espresso over the syrup.

Top with a pour of the almond milk - one ounce milk and the remaining ounce foam only on top. You can be more generous with the foam if you want!

Drizzle with caramel sauce and sprinkle with a dash of chili powder, if desired. Serve immediately.