Milk coffee au lait is traditionally the French way of preparing 'coffee with milk' both at home and in Cafés in Europe. "Café au lait" stems from the same continental tradition as "caffè latte" in Italy, "café con leche" in Spain, "kawa biała" ("white coffee") in Poland, "tejeskávé" in Hungary, "Milchkaffee" in Germany, "Melange" in Austria, "koffie verkeerd" in Netherlands, and "café com leite" in Portugal, meaning simply "coffee with milk". In northern Europe, "café au lait" is the name most often used in coffee shops for what other places is a 'caffè latte'. The term 'café au lait' has been used
Pumpkin Spice Latte safe by the FDA, the European Food Safety Authority, and Health Canada. Prior to the 2015 introduction of pumpkin puree, Hari had also raised concerns over the absence of pumpkin as an ingredient in the drink. Institute of Food Technologists (IFT) spokesperson Kantha Shelke argued that the drink was supposed to evoke the spices used in pumpkin pie, not the taste of pumpkin itself. Hari and others also criticized the amount of sugar in the product. Journalist Mandy Oaklander reported in "Time" magazine that one serving of Starbucks' pumpkin sauce contained of sugar. A "grande" Pumpkin Spice Latte, containing three