Grind the biscuits very finely in a universal chopper. Add cinnamon and cloves and stir into the cookie powder. Melt butter in a pot, add condensed milk and sugar while stirring and continue stirring until the sugar has dissolved.
Add the condensed milk mixture to the cookie powder and mix with the whisk of the hand mixer to a smooth cream. Let the speculoos cream cool down and fill into glasses. Close glasses with a screw cap and store in the refrigerator.