September 23 may be the first official day of fall, but in the hearts of many, the season began on Sept. 8, the day after Labor Day and, more importantly, the day the Pumpkin Spice Latte returned to Starbucks.

Forget the changing leaves, the flannel shirts, the trips to New England: nothing says fall quite like the annual introduction of Starbucks’ sugary-spicy PSL, a milky beverage that has, in the past couple of years, become a symbol of the season, of a type of person, of a lifestyle. Like many ubiquitous icons of American consumerism, the PSL has become a parody of itself, mocked and defended in a never-ending cycle of think pieces and dubiously “ironic” Instagram posts.

But it’s no longer a strictly American phenomenon. According to a Starbucks spokesperson, the Pumpkin Spice Latte—which this year is, for the first time ever, crafted with actual pumpkin and without caramel coloring—is available in nearly 50 countries, from the Americas to the Middle East and Africa.

We tapped our global contributor network, made a few phone calls, and may have even had a sip or two of this autumnal phenomenon to determine what exactly a PSL will cost you no matter where in the world you are:

Vancouver: $3.92

Toronto: $4.22 to $4.38

Boston: $4.75 to $4.95

Madrid: $4.82

Stockholm: $4.89

Prague: $4.90

Chicago: $4.95

Seattle: $4.95

Portland: $4.95

Los Angeles: $4.95

New York City: $5.25

Houston: $5.36

Washington, D.C.: $5.45

London: $5.50

St. Andrews, Scotland: $5.50

Paris $5.95 to $6.17

Dubai: $6.53

If you’re traveling in Italy this fall, you’re out of luck: there are no Pumpkin Spice Lattes (or Starbucks, for that matter) permitted in the sacred country of espressos and cortados. “[People] would protest worse than the Berlusconi protests,” said Erica Firpo, Travel + Leisure’s Rome correspondent. On the other side of the world, South Africa is looking forward to getting their first outpost next year.

Asia has its Starbucks, but the populace has little to no interest in this decidedly-American export.

In Sydney, Australia, the brand tried introducing the PSL last year, but received few takers. Since then, however, people have been requesting the latte more and more, and Sydney’s Starbucks are looking to try pumpkin spice again next year. According to T+L’s Sydney correspondent, “[one] employee said he was [grossed out] by the idea of the PSL, then tried it in New York and loved it.”

London has just introduced, for the first time ever and as a limited-offer trial, the PSL in the autumn cup design; in San Miguel de Allende, Mexico, the PSL is mysteriously absent because of a “problem” with the pumpkin syrup, or jarabe, they use to create the drink.

And at the Starbucks a stone’s throw from the Louvre, the PSL was enormously well received by Parisians (or, more likely, the museum’s American tourists) and has sold out of the mix.