Café au lait location, not to a specific drink. "Café au lait" and "caffè latte" are used as contrasting terms, to indicate whether the beverage is served in the "French" or the "Italian" way, the former being in a white porcelain cup or bowl, the latter in a kitchen glass and always made from an espresso machine, whereas "café au lait" might be espresso- or dark coffee-based. In many American coffeehouses, a "café au lait" is a drink of strong drip brewed or French pressed coffee, to which steamed milk is added; this contrasts with a "caffè latte", which uses espresso as a
Latte "Caffè latte", "Milchkaffee", "café au lait" and "café con leche" are domestic terms of traditional ways of drinking coffee, usually as part of breakfast in the home. Public cafés in Europe and the US it seems have no mention of the terms until the 20th century, although "Kapuziner" is mentioned in Austrian coffee houses in Vienna and Trieste in the 2nd half of 1700s as "coffee with cream, spices and sugar" (being the origin of the Italian cappuccino). According to the "Oxford English Dictionary", the term "caffè latte" was first used in English in 1867 by William Dean Howells in