Finely grind the cinnamon with the speculoos biscuits
Heat the cream with the butter
Add the birch sugar to the butter-cream mixture and bring to the boil briefly. Always stir
Pour the coffee into the mixture
Then mix everything with the ground speculoos biscuits (always pour in a little amount. If the mixture is too "thick", only use 3/4 of the biscuits). Pour the spread into an airtight container.
Keep the spread in the refrigerator for a few days, however try to finish it quickly.